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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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This is a wonderful recipe that is from Alton Brown of Good Eats . They aren't dill, but boy are they addicting! Simple to make, I'm sure this can be adapted for canning - they never last that long 'round here. I can't stop eating them and others always want some to take home. Ingredients:
1/2 onion, thinly sliced |
2 medium cucumbers, thinly sliced |
1 cup water |
1/2 cup champagne vinegar (i just use white wine vinegar) |
1/2 cup sugar |
2 tablespoons kosher salt, plus |
2 teaspoons kosher salt |
1 teaspoon mustard seeds |
1/4 teaspoon turmeric |
1 teaspoon celery seed |
1 teaspoon pickling spices |
4 cloves garlic, smashed |
Directions:
1. Combine onion and cucumber slices in a clean jar.
2. Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan.
3. Bring to a boil and simmer for 4 full minutes.
4. Add the garlic cloves to the jar.
5. Slowly pour the pickling liquid over the slices, filling to the top of the jar.
6. Cool to room temperature.
7. Top off the pickles with any remaining liquid and refrigerate at least overnight.
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