Yield: 4 servings
1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1/2 cup champagne vinegar (I have used
white wine vinegar)
1/2 cup granulated sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seeds
1 teaspoon pickling spice (I add about 2 teaspoons
total, one teaspoon in the jar)
4 plus whole garlic cloves, smashed
Combine the onion and cucumber slices in a clean 1 -quart spring-top 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 to wake up the spice flavors.
Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar.
Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.
Note: I have used Kirby pickles and cauliflower too. I also put about half of the sugar and turmeric in and really load up on the dill and fresh garlic. These little darlings are ready in 4 hours. They can last about a month in the fridge.
Posted by jerseyjan at Recipe Goldmine 3:37:34pm 8/1/03.
Recipe courtesy Alton Brown Show: Good Eats Episode: American Pickle