This is a standard recipe found everywhere. The reason is simple. It works perfectly every time, and is exactly the perfect recipe to make two pint jars at a time. The time in the kitchen is minimal and they are ready to eat just about immediately, although chilling thoroughly is recommended.
You can make these all year and avoid those flaccid and sometimes over-sweet commercial ones.
- 4 C sliced cucumber (1 1/2 english cucumber, or 4-5 pickling cucumbers) You can use regular cucumbers but I love the english which are firmer and are really crunchy with a thin skin.
- 1/2 of a medium (between a hardball and softball), sliced very thinly
- 1 clove of garlic, sliced thinly
- 1 c sugar
- 1/2 c white vinegar
- 1 tsp salt
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric and celery seed each
- Place all in a microwave safe large bowl. Turn on high for 4 minutes. Stir. Cook on high for another 4 minutes.
- The onion should be translucent.
- Bring two pint jars just off a boil in a large kettle.
- Ladle the pickles into the jars until just at the lower rim of the jars. Fill with the liquid until the liquid hits that lower rim, leaving 1/2 head space.
- Cover with a new sterilized lid and then a screw top. Let cool on counter.
- Refrigerate until consumed.
SERVES: 2 pint jars
SOURCE: Sherry Peyton