Categories: Canning & Pickling

Ingredients

• Solution:
• 1 quart apple cider vinegar
• 3 cups sugar
• 1 tablespoon pickling spice
• 1 tablespoon mustard seed
• 1 tablespoon celery seed (I used 1 teaspoon celery seed)
• 1 teaspoon turmeric
• 1 Arobol pepper seeded and cut into very fine pieces (optional)
• -
• Medium cucumbers
• Onion
• Kosher or canning salt

Directions

1. Wash and soak cucumbers in ICE water for one hour.

2. Slice cucumbers and onions (ratio of onions/cucumbers is up to you). Place in bowl and sprinkle liberally with salt, mix. Place into fridge for 1 hour.

3. After 1 hour drain and rinse WELL. Drain again.

4. While cucumber/onion mix is in fridge, make solution.

5. Place all solution ingredients into large pot and bring to a boil. Turn off heat and cover. When you are ready to add cucumber/onions return solution to a boil. Dump in cucumbers/onions and return to a simmer.

6. NOTE: I allowed all the spices to free float in the solution and just scooped them up mixed in with cucumbers into jars. I think in the future I will put pickling spice and pepper into a spice bag (tie into a coffee filter). I didn’t like the look of the pickling spice floating around in the jars and am pretty sure the flavors will intensify as pickles age. )

7. Place pickles and onions into jars, top off with solution. Wipe rims, put lids and rings on.

8. Put into hot water canner counting 10 minutes from time you put into canner. Allow to age for 2 weeks, then chill and eat.

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