Kinda Sorta Sour Pickles
photo by mammafishy
- Ready In:
- 19mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 onion, thinly sliced
- 2 medium cucumbers, thinly sliced
- 236.59 ml water
- 118.29 ml champagne vinegar (I just use white wine vinegar)
- 118.29 ml sugar
- 29.58 ml kosher salt, plus
- 9.85 ml kosher salt
- 4.92 ml mustard seeds
- 1.23 ml turmeric
- 4.92 ml celery seed
- 4.92 ml pickling spices
- 4 clove garlic, smashed
directions
- 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.
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Reviews
-
These pickles were way too salty for me, even after letting them sit overnight. I checked Alton Brown's recipe on the Food Network site thinking maybe there was a mistake in the salt amount. There wasn't but this recipe is actually missing 1 c. cider vinegar, which maybe would have helped with some of the saltiness.
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RECIPE SUBMITTED BY
Carolejeddy
Iceland