Kinda Sorta Sour Pickles
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.
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INGREDIENTS
Nutrition- 1⁄2
- 2
- 1cup water
- 1⁄2
- 1⁄2cup sugar
- 2
- 2teaspoons kosher salt
- 1teaspoon mustard seeds
- 1⁄4teaspoon turmeric
- 1teaspoon celery seed
- 1teaspoon pickling spices
- 4
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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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