With the end of summer I always get the urge to make pickles, so here’s the recipe I made today. We’re having company for dinner tomorrow night, so I didn’t feel bad about making a big batch! Just remember there is some waiting involved, so you can’t make these at the last minute.
– 5 1/2 c thinly sliced pickling cucumbers (about 1 1/2 pounds)
– 1 1/2 T kosher salt
– 1 c thinly sliced onion
– 1 c white sugar
– 1/4 c packed brown sugar
– 1 c white vinegar
– 1/2 c cider vinegar
– 1 1/2 t mustard seeds
– 1/2 t celery seeds
– 1/8 t tumeric
Combine sliced cucumbers and salt in a bowl, cover and chill 1-2 hours. Drain and rinse cucumbers under cold water, making sure to get the salt off. Drain again and return cucumbers to the bowl. Add the sliced onion and stir together.
Combine the rest of the ingredients in a saucepan and bring to a simmer, stirring until sugar dissolves.
Pour hot vinegar mixture over the cucumbers and let stand at room temperature for 1 hour. Cover and refrigerate at least 24 hours before eating.
These will keep in the refrigerator up to two weeks–just keep them in an airtight container.
Makes about 1 quart of pickles.