• 140calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 pound(s) Kirby cucumbers , sliced 1/4-inch thick 1 large sweet onion , thinly sliced into 2 1/2-inch pieces 25 cup(s) kosher salt

  2. 1 cup(s) sugar

  3. 1/2 cup(s) distilled vinegar

  4. 1 tablespoon(s) ground turmeric

  5. 1 tablespoon(s) mustard seeds

  6. 1 tablespoon(s) ground coriander

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine cucumbers, onion, and salt; mix well. Cover mixture with ice and let sit out for 2 hours.

  2. In a pot, bring sugar, vinegar, and spices to a boil. Strain cucumbers and onion, and add to pot. Return mixture to a boil, then remove from heat and let cool.

  3. Store pickles in refrigerator in a covered container for up to 3 weeks.


Send feedback