Skill Level: Intermediate
Makes: 4 pints
Nutritional Info Per Serving
Serving Size: 1 of 12 servings
Calories: 331
Total Fat: 1 g
Saturated Fat: 0 g
Carbohydrates: 78 g
Dietary Fiber: 5 g
Sugar: 67 g
Protein: 4 g
Cholesterol: 0 mg
Sodium: 1488 mg
Total Time: 14 days 2 hours 55 minutes
Prep Time: 40 minutes
Inactive Time: 14 days 2 hours
Cook Time: 15 minutes
Ingredients
- 3 pounds pickling cucumbers, sliced into 1/4-inch rounds
- 2 cups onions, sliced
- 1/2 cup pickling salt
- 6 cups water
- 3 cups distilled white vinegar
- 1 1/2 cups apple cider vinegar
- 3 1/2 cups granulated sugar
- 2 tablespoons yellow mustard seeds
- 1/2 teaspoon ground turmeric
- 4 whole cloves
- 10 tablespoons garlic, coarsely chopped
- 24 dried cayenne peppers
- 2 teaspoons Natural Pickle Crisp (100% pure, optional)
Instructions
- In a large non-reactive bowl, combine the cucumber slices, sliced onions, pickling salt, and water. Cover and let soak for 2 hours.
After soaking, transfer the cucumbers and onions to a colander, drain, and rinse thoroughly under cold running water for 5 minutes. Drain well and set aside. - In a medium saucepan, combine the distilled white vinegar, apple cider vinegar, granulated sugar, mustard seeds, turmeric, cloves, chopped garlic, and dried cayenne peppers. Bring the mixture to a boil over high heat, then reduce to medium and add the drained cucumbers and onions. Simmer briefly until heated through, then remove from the heat.
- Carefully pack hot, sterilized pint jars with the cucumber and onion mixture, dividing evenly. Pour hot brine into each jar to cover the contents, leaving 1/2-inch headspace. If using, add 1/2 teaspoon Pickle Crisp to each jar. Wipe rims with a clean, damp cloth, place hot lids on the jars, and screw on bands until you meet mild resistance. Process jars in a boiling-water bath for 15 minutes.
- Remove jars with tongs and set them on a towel to cool undisturbed. Allow them to rest overnight or until lids "pop" to indicate a seal. Confirm jars are sealed, tighten bands if needed, and store in a cool, dry place.
For best flavor, let pickles mature for at least 2 weeks before serving.
Canning Tips for Safety and Quality
- Sterilizing jars, lids, and tools is essential to keep canned foods safe and maintain quality for up to one year.
- Inspect jars for chips or cracks, as damaged glass can prevent proper sealing.
- Most preserving jars use two-piece metal lids with a sealing compound; some varieties use glass or plastic lids.
- To sterilize jars, wash in hot, soapy water, rinse, place open-end up on a tray, cover with water in a large pot, and boil for 10 minutes. Use clean tongs or a sterilized jar lifter to handle hot jars.
- Keep all utensils, towels, and hands clean throughout the canning process.
- If your recipe requires less than 10 minutes in a boiling-water bath, be sure jars are properly sterilized by boiling beforehand. Always follow manufacturer instructions for lids and bands.
- Follow the recipe's canning directions and consult USDA guidelines or the National Center for Home Food Preservation for additional safety information.
Recipe adapted from Emeril Lagasse
