Pickles

By Bailey1_

Ingredients

• 6-8 cucumbers (small burpless preferred
• 6 onions (small preferred
• 3 c apple cider vinegar (5% acidity preferred)
• 3 c sugar
• 1/3 c pickling salt
• 1 t whole celery seeds
• 1 t whole mustard seeds
• 1 t turmeric

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

Thoroughly wash a gallon glass jar.
Combine vinegar, sugar, salt, and spices in a bowl. Let stand still sugar is thoroughly dissolved
Wash the cucumbers. Cut them and the onions into 1/8” slices.
Place the slices into jar, filling it to the top.
Add the dissolved brine mixture.
Place cover and refrigerate.

Every other day for the first two weeks, stir the pickles.
Then divide them into smaller jars for sharing or easier storage.
Store in the fridge for up to one year.

Note

Always use glass, not plastic jars.
Never use pickling salt from last year. It gets stronger as it ages. Year-old salt can ruin the pickles.
Make sure to use 5% apple cider vinegar. Don’t substitute.
The smaller the cucumbers and onions and the thinner you slice them, the better your pickles will be.