Sweet and Hot Refrigerator Pickles
- Ready In:
- 3hrs 44mins
- Ingredients:
- 10
- Yields:
-
3 pints
ingredients
- 2 lbs pickling cucumbers, sliced 1/4-inch thick
- 1 yellow onion, halved and thinly sliced
- 3 tablespoons kosher salt
- 3 cups ice cubes
- 2 cups cider vinegar
- 1 1⁄2 cups granulated sugar
- 1⁄2 teaspoon crushed red pepper flakes (or more, if you like your pickles really hot)
- 1⁄2 teaspoon coriander seed
- 1⁄4 teaspoon turmeric
- 8 whole cloves
directions
- Makes about 3 pints.
- In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid. Rinse well under cold running water to remove excess salt. Drain and set aside.
- In a large saucepan, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil. Remove pan from heat. Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids. Cover vegetables with brine, cover containers, and refrigerate.
- Pickles keep, refrigerated, for several weeks.
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RECIPE SUBMITTED BY
Millertyme
Milwaukee