Great for preserving your garden bounty, and you'll love the fresh flavor.
Course condiment, Side Dish
Keyword how to, kitchen tips, pickles, traditional
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Author Cultured Palate
3large cucumbershalved and sliced ¼ inch thick
½cupplus 2 tablespoon salt
1tablespoonyellow mustard seed
⅛teaspoonground cayenne pepper
Thinly slice the cucumbers. Place in a large pot. Add the onions and 2 tablespoon salt and toss to combine. Let stand for 3 hrs.
Drain the cucumber mixture and rinse twice.
Combine the vinegar, sugar, spices and ½ c. salt in a large heavy saucepan - bring to a boil over medium-high heat.
Add the cucumber mixture and return to a boil.
Pack the veggies and pour the hot liquid into clean, hot, sterile glass jars leaving ¼ inch headspace.
Wipe the jar rims.
Top with the lids and rings and process for 10 minutes in a boiling water bath.
Let the jars sit for one week before opening.
Pickles will keep for a year.
Tip: Using the food processor makes slicing the pickles a breeze but even if you don't have one, it really does not take that long. I also use a potato peeler to peel the cucumbers which is another time saver.