For ease, no worries and fresh taste we enjoy making a quick small batch of pickles. If you have an abundance of cucumbers or are interested in canning and jarring take a look at nchfp.uga..edu for a wealth of information. For crispier pickles remove both ends of the cucumber and add a small fresh grape leaf to every jar. There are concentrated enzymes in cucumber ends that lend to softening the pickles and the grape leaf helps to inhibit the enzymes. The peppers and onions compliment the cucumbers well. Boiling the vegetables quickly allows the flavor to penetrate, making them ready to eat.
- 6 cucumbers
- 3 tablespoons kosher salt (2 tablespoons for the cucumbers, 1 tablespoon for the boiling liquid)
- 1/2 sweet onion, sliced
- 1 sweet red pepper, sliced
- 2 cups water
- 2 cups vinegar
- 1 1/2 cups sugar
- 1 teaspoon turmeric powder
- 1 teaspoon mustard powder
- 1/2 teaspoon coriander seeds
- a sprig of fresh dill, snipped
- Clean and slice the cucumbers, place in a large bowl and toss with 2 tablespoons of kosher salt, cover with ice.
- Let rest for 3 hours, tossing a few times.
- Drain the water from cucumbers and add the onion and pepper, toss, set aside.
- Place the water, vinegar, sugar and spices in a large saucepan and bring to a boil.
- Add the cucumber mix and boil for 3 minutes more.
- Pack the jars as tight as possible with the cucumber mix and then pour in the hot liquid until it reaches approximately 1/2 inch from the rim.
- Seal the jars well and let cool undisturbed for 12 hours at room temperature, then refrigerate for up to one month.
We do seal the jars by boiling them for 12 minutes promptly after filling them. Otherwise the jars may crack if not heated before adding them to the boiling water.