Because you’re not boiling the filled pickle jars in a canning water bath (like you do in our “quickles” pickle recipe), be sure to start with two sterile pint jars, and keep the finished product in the refrigerator until you’re ready to eat the pickles!

INGREDIENTS

2 Cups thinly-sliced onions
1-1/2 Cups white vinegar (5% acidity)

[1/2 Cup tightly-packed fresh dill
1/2 tsp kosher salt
1/2 tsp whole mustard seeds
1/2 tsp whole celery seeds
1/2 tsp ground turmeric]

OR 2 Tbsp AllSpice Pickling Spice Blend

8 – 10 small fresh cucumbers, each about 4-5″ long

STEPS

Wash and gently brush off the “prickles” from the fresh cucumbers. Slice the stem and blossom ends (especially the blossom end) off. If you’re using cucumbers that are too big to fit, whole, into the pint jar, or if you like round slices for your burger, slice them before pickling.

Pack cucumbers into two clean pint-size jars. Combine the sliced onions, vinegar, and spice mixture in a heavy, non-reactive saucepan. Bring liquid to a simmer over medium heat. Carefully pour the simmering vinegar-spice mixture into the jars, filling each to within 1/4-inch of the top (that’s called 1/4 inch “headspace”). Put lids and rings on the jars and close them tightly.

Allow the jars to cool (a wire cookie cooling rack works great) to room temperature before storing in the refrigerator. Pickles will be ready to eat in 24 hours (and should be eaten within several weeks).

Makes two pint jars of pickles

Cuisines: ,

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