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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Found it in Goodhousekeeping Magazine.Delicious and very easy! Ingredients:
8 (3 ounce) kirby cucumbers, unpeeled and cut into 1/4-inch-thick slices (small pickling cucumbers) |
1 medium onion, cut in half and thinly sliced |
1 cup cider vinegar |
3/4 cup sugar |
4 1/2 teaspoons kosher salt |
2 teaspoons mustard seeds |
1/2 teaspoon dry mustard |
1/2 teaspoon turmeric |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon celery seed |
Directions:
1. In 6-quart Dutch oven, combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dru mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally. Boil 1 minute, stirring frequently.
2. Pour cucumber mixture into large bowl; cool to room temperature, stirring occasionally. Cover and refrigerate overnight before serving. If you like, spoon cucumber with their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.
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