I originally posted this recipe on August 3, 2008. That was during our first year of blogging. It's been interesting for each of us to go back and look at some of the first recipes we posted. Bringing them back to life with new photos and sometimes giving more details or making corrections.
This recipe comes from my friend Jan. I like to make these with fresh young cucumbers, but I have also made them in winter using long English cucumbers.
To begin, wash and then thinly slice enough cucumbers to fill an ice cream bucket. Add 1-2 small onions cut into thin rings. I use the narrow blade of my mandolin. This time of year try to find sweet walla walla onions.
- 4 cups white sugar
- 2 cups white vinegar
- 2 tbsp pickling salt
- 1 tsp turmeric
- 1 tsp celery seed
- 1 tsp mustard seed
- Measure brine ingredients into a pot and bring to a boil. Turn down and simmer for 2-3 minutes.
- Pour hot brine over sliced cucumbers and onions.
- Stir and allow to cool on counter. Once cool, cover and place in refrigerator.
- Stir every few days. They are best after they have had a chance to sit in the brine for about a week...but you can eat the almost a day or two after making.Several days after they have sat I like to transfer them into glass jars. I find they keep better in glass and it's also easier for storage and use. Like any pickles, these keep well for a long time.