| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | qt | 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. |
| 1/2 | c | Thinly sliced onions; (about 4 ounces) |
| 2 | Garlic cloves; peeled and quartered | |
| 1 1/2 | tb | Salt |
| 2 | qt | (2 trays) ice cubes or crushed ice |
| 3/4 | c | Granulated sugar |
| 3/4 | c | Distilled white vinegar |
| 2 1/4 | ts | Mixed pickling spices |
INSTRUCTIONS
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 1/2-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, 1/3 cup salt, 2 trays ice cubes, 3 cups sugar, 3 cups vinegar, 2 tablespoons mustard seed, 1/2 tablespoon celery seed, and 1/2 tablespoon turmeric). Posted to EAT-L Digest by Mary Hathaway <paraducks1@JUNO.COM> on Mar 9, 1998
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