Yield 3 qts.
Brine
1 Cup. Salt
½ Gallon Water
½ Gallon Ice
5 Lbs. Cucumbers, sliced to 1/8 inch.
Pickle
3 Cups Apple cider vinegar
3 Cups Sugar
2 Cups Mustard seeds
1 Tablespoon Celery seed
1 Tablespoon Tumeric
1 Tablespoon Black pepper, coarsely ground
1 Tablespoon Chile flake
1Lbs. Onions, thinly sliced
Combine salt and water in pot heat until salt dissolves. Add ice and
brine over cucumbers. Soak overnight in icebox. Drain brine.
Combine vinegar, sugar, and spices. Bring to boil to melt sugar.
Pour pickle over cucumbers and onions. Cool.
Will keep in icebox for 6 weeks.
Subscribe to:
Post Comments (Atom)
Two CUPS of mustard seeds? Yikes!
ReplyDeleteThe correct measurement of mustard seeds is probably two tablespoons.
ReplyDelete