This is a great pickling recipe for beginners. Store-bought bread and butter pickles don’t even come close. The pickles are ready to eat right away or can be stored in the refrigerator for several weeks. They’re delicious on burgers, as a garnish for deviled eggs or as a snack for the table. Makes 4 pints.
1 1/2 pounds pickling cucumbers
1 1/2 pounds white onions, peeled and sliced ¼ inch thick
1 red pepper, thinly sliced
3 tablespoons salt
4 cups cider vinegar
2 cups light brown sugar
2 teaspoons turmeric
1 tablespoon mustard seed
2 teaspoons dill seed
- Put the pickling cucumbers in a heatproof bowl and pour boiling water over them. Refresh them with cold running water. Slice the cucumbers into 1/2-inch thick pieces.
- Place the cucumbers, onions and peppers in a glass bowl and sprinkle the salt over them. Cover and let stand at room temperature for several hours or preferably overnight.
- Drain and rinse the cucumber mixture with cold running water.
- Bring the vinegar, sugar, turmeric and mustard and dill seed to a boil and boil for 10 minutes. Add the drained vegetables, bring back to a boil and remove from heat.
- Pack the pickles and brine into sterilized jars, cover and refrigerate for up to 6 weeks. The pickles are ready to eat, but will develop flavor over several weeks.