Forget the stress of canning—these pickles are so easy and can be stored in your refrigerator for up to a month. This recipe makes about 4 cups of pickles.
Author Elyse
Ingredients
5 1/2cupsthinly sliced kirby cucumbers or pickling cucumbers1/4 in thick
1 1/2Tbspkosher salt
1cupthinly sliced sweet white onion
1cupwhite granulated sugar
1/4cuplight brown sugar
1Tbspmustard seeds
1tspturmeric
1cupwhite vinegar
1/2cupapple cider vinegar
Instructions
Combine the sliced cucumbers and salt in a shallow dish or small bowl. Cover and place in the refrigerator for an hour and a half.
Rinse the cucumbers several times in a strainer or colander to remove all of the salt. Drain well, return cucumbers back to the bowl, and add the thinly sliced sweet white onion, set aside.
In a medium sauce pan, combine the white granulated sugar, light brown sugar, mustard seeds, turmeric, white vinegar and apple cider vinegar—bring to a simmer over medium heat and stir the mixture until the sugar has dissolved completely.
Pour the hot vinegar sugar mixture over the cucumbers and onions; let stand at room temperature for 1 hour.
Transfer the pickles to mason jars and refrigerate covered for at least 24 hours.
Store in the refrigerator for up to 1 month.
Notes
These pickles are great with my Notorious B.L.T. Look for the recipe link in this post.