Prep 15 mins
Cook 4 mins
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.
- 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
- Combine onion and cucumber slices in a clean jar.
- Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan.
- Bring to a boil and simmer for 4 full minutes.
- Add the garlic cloves to the jar.
- Slowly pour the pickling liquid over the slices, filling to the top of the jar.
- Cool to room temperature.
- Top off the pickles with any remaining liquid and refrigerate at least overnight.
The recipe as written was too sweet for my taste. Seemed more like a cucumber salad than sour pickles. But it was good enough that I'm thinking of trying it again, this time with less sugar.
These were easy to make, and I didn't find it too salty, but the flavor was not to my liking.
Excellent recipe for pickles! I made Linda's New England Clam Chowder, and always love to have my chowder with sour pickles, so this one was perfect! I am so glad I found a new favorite pickle recipe to add to my collection!