Quick Pickles

“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

Quick Pickles
Yields: 2 quarts
Tart, sweet, and succulent pickles.
  • 1 cup kosher salt
  • 5 pounds cucumbers, sliced ⅛-inch 
thick and peeled with alternating 
  • 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 
  • 1 tablespoon fennel seeds
  • 1 tablespoon crushed red pepper
  • 1½ teaspoons celery salt
  1. In a large bowl, combine salt, cucumber, 8 cups water, and ice. Refrigerate overnight.
  2. 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.
  3. 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.



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