Yield: 1 Servings
|1 quart||Sliced unpeeled cucumbers (1/8-1/4 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 \N||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|
I got this recipe from a friend of my mother, who had given a jar to my mother. They're delicious, and _VERY_ quick and easy to make.
I've only made them as refrigerator pickles. They're incredibly crisp and fresh-tasting (as well as quick and easy to make).
Regular pickling certainly isn't difficult, though (I've done it many times; just not with this particular recipe), and processing directions are included below in case you'd prefer to try them that way.
1. Drain sliced cucumbers on rack.
2. Combine cucumbers, onions, and garlic.
3. Add salt; mix thoroughly.
4. Cover with crushed ice or ice cubes. Set aside for 3 hours.
5. Remove garlic cloves.
6. Drain thoroughly in colander.
7. Pour sugar, vinegar, and pickling spices into 3-quart saucepan. Bring to a boil.
8. Add drained cucumber and onion spices.
9. If you are making refrigerator pickles: Heat 15 minutes. Pour into hot, clean jars. Set jars upright to cool. Store in refrigerator (since the pickles have not been processed).
10. If you are instead going to process these: Heat 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 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 30 Mar 97 by Teasel <teasel@...> on Mar 31, 1997