|1 quart||Sliced unpeeled cucumbers; (1/8th - 1/4th inch thick) (about 1 1/2 pounds, or 2 1/2 cucumbers, scrubbed, ends discarded) I use a food processor for this.|
|½ cup||Thinly sliced onions; (about 4 ounces)|
|2||Garlic cloves; peeled and quartered|
|2 quarts||(2 trays) ice cubes or crushed ice|
|¾ cup||Granulated sugar|
|¾ cup||Distilled white vinegar|
|2¼ teaspoon||Mixed pickling spices|
This was originally posted by Virginia Sauer and is wonderful.
(These are the easiest pickles I have ever made. They have a wonderful, fresh taste, and can either be processed or simply stored in the refrigerator.)
. Drain sliced cucumbers on rack.
. Combine cucumbers, onions, and garlic.
. Add salt; mix thoroughly.
. Cover with crushed ice or ice cubes. Set aside for 3 hours.
. Remove garlic cloves.
. Drain thoroughly in colander. . Pour sugar, vinegar, and pickling spices into 3-quart saucepan. Bring to a boil.
. Add drained cucumber and onion spices.
. If using the refrigerator pickle method (which is what I do): - Heat 15 minutes. - Pour into hot, clean jars. - Store in refrigerator.
. If you are instead going to process the pickles: - Heat only 5 minutes. - Pack loosely into clean hot pint jars to ½-inch of top. - Adjust jar lids, and process in boiling water for 5 minutes, beginning to count processing time as soon as water in canner returns to boiling. - Remove jars and complete seals if necessary. - Set jars upright to cool.
Yield: Approximately 1 Quart
Variation: Although I have not yet tried this, the lady who gave me the recipe says that it can be quadrupled, using 4 quarts (6 lbs, or 10 medium) cucumbers, 1 pound (12 - 15 small white) onions, 2 large garlic cloves, ⅓ cup salt, 2 trays ice cubes, 3 cups sugar, 3 cups vinegar, 2 tablespoons mustard seed, ½ tablespoon celery seed, and ½ tablespoon turmeric).
Posted to EAT-L Digest by Mary Hathaway <paraducks1@...> on Mar 9, 1998
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