Description
When crisp cucumber and onion meet a vibrant brine of vinegar, turmeric, and mustard seeds, you get pickles that crackle with sweet heat. Thin slices soak hours, then chill in jars for a bold snack or burger topper.
Ingredients
- 4 pounds cucumbers sliced
- 1 large onion thinly sliced
- 2 cloves garlic thinly sliced
- 1 small jalapeño pepper thinly sliced
- 2 cups white vinegar
- 2 cups water
- 2 cups granulated sugar
- 1/4 cup pickling salt
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 2 teaspoons ground turmeric
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Place cucumbers, onion, garlic and jalapeño in a large bowl and sprinkle with pickling salt, then toss to coat.
- Let the mixture rest for 2 hours to draw out excess moisture, then rinse under cold water and drain thoroughly.
- In a medium saucepan, combine vinegar, water, sugar, turmeric, mustard seeds, celery seeds and crushed red pepper flakes, then bring to a boil over medium heat, stirring until the sugar dissolves.
- Add the drained cucumber mixture to the boiling brine and simmer for 2 minutes.
- Pack the warm pickles and brine into sterilized jars, leaving 1/2 inch of headspace.
- Seal the jars and let them cool to room temperature before refrigerating.
- Refrigerate the pickles for at least 24 hours before serving for best flavor.
Notes
- Store the pickles in the refrigerator and consume within 2 months.
- For extra crunch, soak the cucumbers in ice water for 30 minutes before salting.
- Adjust the amount of sugar and jalapeño to customize sweetness and heat.
- Use firm, fresh cucumbers and clean jars to ensure quality and safety.