Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Unwaxed cucumbers - (3" to 4" long)

  2. 1/2 lb 227g / 8oz Onions - (2 large)

  3. 1/2 cup 118ml Coarse kosher salt

  4. 6 tbspns uniodized table salt or pickling salt

  5. 2 1/2 cups 495g / 17oz Sugar

  6. 1 1/2 teaspoons 7 1/2ml Celery seed

  7. 1 1/2 teaspoons 7 1/2ml Mustard seed

  8. 1 1/2 teaspoons 7 1/2ml Ground turmeric

  9. 2 1/2 cups 592ml Cider vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To salt vegetables: Using mandoline or food processor, slice cucumbers and onions as thin as possible. In 4-quart bowl (not aluminum), layer prepared cucumbers and onions with salt. Cover with cold water. Refrigerate, covered, for 4 to 5 hours, or overnight. To heat vegetables: Drain vegetables. Rinse and drain again. Refrigerate in colander set in bowl. Meanwhile, place sugar, spices and vinegar in a 6- to 8-quart saucepan. Stir to dissolve sugar. Bring to a boil. Add well-drained vegetables all at once. Stir to encourage even heating. Heat just to a boil. To fill jars: Adjust heat to keep mixture hot, but not boiling. Using slotted spoon, fill hot, sterilized jars within 3/4- to 1-inch of top. Cover with boiling syrup to within 1/4-inch. Using tea strainer, remove spices remaining in pan, divide them among jars and seal. Discard leftover syrup. (Note: You may have as much as 2 cups leftover syrup, but it's too watered down by cucumbers to be reused.) To store pickles: Seal. Cool. Label. Store in refrigerator. Wait at least 1 month before using, to develop best flavor. But for best quality, consume pickles within 6 weeks.


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