- YIELD: 4 cups or 2 pints
- PREP TIME: min
- COOK TIME: min
I've never pickled a thing before I made these sweet & sour pickles. You don't have to use the water bath system of canning to preserve these, because they'll probably disappear pretty fast. Either way, you only need five ingredients, not counting the cucumbers. You can adjust the sweetness of the pickles (which I did), or simply add more sugar if you like them much sweeter. Thanks to Smitten Kitten for sharing this recipe. I'd better hurry up and make more, before pickling or "Kirby" cucumber season is over!
|Makes 4 cups of pickles, filling a 1-quart jar|
|1||pound cucumbers, sliced ¼-inch thick — “pickling” or kirby cucumbers work best here|
|1||large sweet onion, thinly sliced|
|¼||cup Diamond Kosher salt [Updated: Why Diamond? Read this first.]|
|½ to ¾||cups sugar (see note above)|
|½||cup distilled white vinegar|
|¼||teaspoons ground turmeric|
|1||tablespoon mustard seeds|
|1||tablespoon coriander seeds (if ground, use 1 teaspoon)|
|¼||teaspoon celery seed|
In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours. NOTE: At first, I thought the pickles were very salty, since the instructions didn't say to rinse. By the next morning, the salt flavor was gone, so don't panic! Also, I didn't have enough liquid. After pouring the pickles into 1/2 pint sterilized jars, I made a little more vinegar and sugar liquid, and filled up each jar. It worked great!