Easy Cucumber And Onion Pickle Recipe
Summary
Preparation Time1 Hr 10 MinCooking Time5 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Cucumbers | 8 Medium | |
| Onions | 2 Medium, thinly sliced | |
| Ice cubes | 6 | |
| Kosher salt | 1/4 Cup (16 tbs) | |
| Cider vinegar | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Mustard seed | 1 Tablespoon | |
| Celery seed | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon |
Directions
1. Trim the ends of the cucumbers and cut them into 1/4-inch slices (for a truly authentic look, cut the cucumbers with a crinkle-edged cutter).
2. In a large bowl, combine the cucumbers, onions, ice cubes and salt. Let stand for 1 hour, tossing occasionally. Fill the bowl with cold water and then drain in a colander. Rinse and drain 3 times to rinse off all the salt.
3. In a large nonreactive saucepan, combine the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil over high heat. Add the vegetables. When the liquid barely begins to simmer again, remove from the heat.
4. Transfer the vegetables and their liquid to a bowl and let cool to room temperature. Cover with plastic wrap placed directly on the surface and refrigerate overnight.
2. In a large bowl, combine the cucumbers, onions, ice cubes and salt. Let stand for 1 hour, tossing occasionally. Fill the bowl with cold water and then drain in a colander. Rinse and drain 3 times to rinse off all the salt.
3. In a large nonreactive saucepan, combine the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil over high heat. Add the vegetables. When the liquid barely begins to simmer again, remove from the heat.
4. Transfer the vegetables and their liquid to a bowl and let cool to room temperature. Cover with plastic wrap placed directly on the surface and refrigerate overnight.
Chef
