These old-school sandwich pickles strike the perfect sweet-sour balance.
Recipe information
Yield
Makes about 2 quarts
Ingredients
2 1/2 pounds kirby cucumbers, cut crosswise into 1/4" rounds (about 8 cups)
2 cups thinly sliced red onions
1/3 cup pickling salt
2 cups apple cider vinegar
1 1/4 cups (packed) light brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon turmeric
1 tablespoon yellow mustard seeds
1 1/2 teaspoons coriander seeds
1 teaspoon celery seeds
2 Fresno chiles or red jalapeños, pricked with a toothpick
Preparation
Step 1
Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.
Step 2
Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.
Step 3
Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
