“Almost any vinegar and combination of herbs and spices can result in a great pickle, as long as there is a solid technique behind it and a bit of patience.” – Lorin Gaudin
Author: Kristen Essig
Yields: 2 quarts
Tart, sweet, and succulent pickles.
- 1 cup kosher salt
- 5 pounds cucumbers, sliced ⅛-inch thick and peeled with alternating stripes*
- 8 cups water
- 8 cups ice
- 1 pound yellow or sweet onions, thinly sliced
- 3 cups apple cider vinegar
- 3 cups sugar
- 1 tablespoon mustard seeds
- 1 tablespoon turmeric
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon fennel seeds
- 1 tablespoon crushed red pepper
- 1½ teaspoons celery salt
- In a large bowl, combine salt, cucumber, 8 cups water, and ice. Refrigerate overnight.
- Drain cucumber, and rinse with cold water. Drain well. In a large bowl, combine cucumber mixture and onion. Transfer mixture to clean, heat-proof jars. In a medium pan, combine vinegar, sugar, mustard seeds, turmeric, black pepper, fennel seeds, red pepper, and celery salt. Bring to a boil over high heat, and pour over cucumber mixture.
- Immediately cover jars, and let cool at room temperature 30 minutes. Refrigerate overnight. Pickles can be refrigerated up to 3 weeks.
*An equal weight of green beans, cauliflower florets, radishes, or baby carrots, or a combination, may be substituted.