Andrea Westcot
From Cooking Light, August 2008
Available online at www.myrecipes.com
Because these pickles aren’t actually being preserved, you can adjust the flavors as you like them – more or less sugar or vinegar would make them sweeter or tangier. Store in a sealed container in the refrigerator.
Servings
Ingredients
- 5 1/2 cups cucumbers, any variety thinly sliced (about 1 ½ lbs)
- 1 1/2 tbsps kosher salt
- 1 cup onion thinly sliced
- 1 cup sugar
- 1 cup white vinegar
- 1/2 cup cider vinegar
- 1/4 cup brown sugar
- 1 1/2 tsps mustard seeds
- 1/2 tsp celery seeds
- 1/8 tsp turmeric
Directions
Combine cucumbers and salt in a large bowl; cover and chill 1 ½ hours. Drain; rinse cucumbers under cold water; drain again. Return cucumbers to bowl and add onion.
Combine remaining ingredients (sugar through turmeric) in a saucepan. Simmer over medium heat until sugar dissolves. Pour hot vinegar mixture over cucumbers. Let stand at room temperature for 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator for up to 2 weeks.
