Instructions
1. Prep the Cucumbers:
- In a large bowl, layer cucumber slices and onions.
- Sprinkle with salt and toss.
- Cover with ice water and let sit 2–3 hours (this keeps them crisp).
- Drain and rinse well, then set aside.
2. Make the Pickling Brine:
- In a large pot, combine vinegars, sugar, mustard seeds, celery seeds, turmeric, and cloves (if using).
- Bring to a simmer, stirring until sugar dissolves.
3. Pickle the Cucumbers:
- Add cucumbers and onions to the simmering brine.
- Cook just until heated through (about 2 minutes). Do not overcook—they should stay crisp.
4. Jar and Store:
- Pack hot cucumbers and onions into sterilized jars.
- Pour brine over to cover completely, leaving ½-inch headspace.
- Seal jars and refrigerate (for quick pickles) OR process in a boiling water bath for 10 minutes to store at room temperature.
Tips & Serving:
- Best flavor develops after at least 24 hours.
- Serve with burgers, BBQ sandwiches, cold cuts, or cheese boards.
- Stored in the fridge, quick pickles last about 2 months; properly canned jars last up to 1 year.
👉 Would you like me to also share a super-fast refrigerator version (ready in just a few hours, no canning needed)?
Related Posts:
Pages: 1 2