Recipe by Karen From Colorado
These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.
Top Review by Andi of Longmeadow Farm
Oh M Y. Followed this exactly. These are the bomb. So good, but MUST let sit at least overnite to gather the full flavor so everything melds together. Will tell you that first off, seemed more salty, more vinegar than anticipated. Let sit, undisturbed for 2 days. P E R F E C T I O N. Thanks, Karen!
- 8 small pickling cucumbers, unpeeled and cut into 1/4 inch thick slices
- 1 medium onion, cut in half and thinly sliced
- 1 cup cider vinegar
- 3⁄4 cup sugar
- 4 1⁄2 teaspoons kosher salt
- 2 teaspoons mustard seeds
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon celery seed
Directions See How It's Made
- Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
- Boil 1 minute, stirring frequently.
- Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
- Cover and chill overnight before serving.
- You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.