Ingredients with Measurements:
- 2 lbs. small cucumbers, sliced
- 1 large red onion, sliced
- 4 garlic cloves, minced
- 2 cups white vinegar
- 2 cups water
- 1/4 cup sugar
- 1/4 cup kosher salt
- 1 tbsp. black peppercorns
- 1 tbsp. mustard seeds
- 1 tbsp. coriander seeds
Special Equipment Needed:
- Large pot
- Mason jars with lids
- Canning tongs
Step-by-Step Instructions:
1. In a large pot, combine the white vinegar, water, sugar, kosher salt, black peppercorns, mustard seeds, and coriander seeds. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve.
2. Add the sliced cucumbers, red onion, and minced garlic to the pot. Stir to combine and remove from heat.
3. Using canning tongs, transfer the pickles and brine to sterilized mason jars, leaving about 1/2 inch of headspace at the top.
4. Seal the jars with lids and rings, and process in a boiling water bath for 10 minutes.
5. Remove the jars from the water bath and let them cool to room temperature. Check the seals on the lids to ensure they are tight.
6. Store the pickles in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water bath
Serving size:
- Makes 4-5 pints of pickles
Nutritional information:
- Calories: 25
- Fat: 0g
- Carbohydrates: 6g
- Protein: 1g
- Sodium: 590mg
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red onion can be substituted with yellow onion or shallots.
- Kosher salt can be substituted with sea salt or pickling salt.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Use different types of vinegar for a unique flavor, such as balsamic or champagne vinegar.
- Add fresh herbs like dill or thyme for extra flavor.
Tips and Tricks:
- Use small cucumbers for the best texture and flavor.
- Sterilize the jars and lids before using to prevent contamination.
- Use canning tongs to safely transfer the hot jars in and out of the boiling water bath.
Storage Instructions:
- Store the pickles in a cool, dark place for up to 1 year.
Reheating Instructions:
- These pickles are best served cold and do not need to be reheated.
Presentation Ideas:
- Serve the pickles on a charcuterie board or as a side dish with sandwiches or burgers.
Garnishes:
- Garnish with fresh herbs like dill or thyme.
Pairings:
- These pickles pair well with grilled meats, cheese boards, and sandwiches.
Suggested Side Dishes:
- Serve with potato salad, coleslaw, or macaroni and cheese.
Troubleshooting Advice:
- If the pickles are too salty, rinse them under cold water before serving.
Food Safety Advice:
- Always use sterilized jars and lids to prevent contamination.
- Follow proper canning procedures to ensure the safety of the pickles.
Food History:
- Pickling has been used as a method of food preservation for thousands of years.
Flavor Profiles:
- These pickles have a tangy, slightly sweet flavor with a hint of garlic and onion.
Serving Suggestions:
- Serve these pickles as a side dish or snack.
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