Ingredients with Measurements:
- 2 large cucumbers, thinly sliced
- 1 large red onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 bay leaf
Special equipment needed:
- 1 large glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large glass jar, layer the sliced cucumbers and onions.
2. In a medium saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, and bay leaf. Bring to a boil over medium heat, stirring occasionally until the sugar and salt are dissolved.
3. Pour the hot vinegar mixture over the cucumbers and onions in the jar, making sure they are completely covered.
4. Let the jar cool to room temperature, then cover tightly with the lid.
5. Refrigerate for at least 2 hours or overnight before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling, refrigerate for storage
Serving size:
- Makes about 4 cups
Nutritional information:
- Calories: 70 per 1/2 cup serving
- Total Fat: 0g
- Sodium: 590mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 1g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of granulated sugar.
- Red pepper flakes can be used instead of black peppercorns.
Variations:
- Add sliced garlic or fresh herbs such as dill or thyme for extra flavor.
- Use different types of onions such as shallots or scallions.
- Add sliced carrots or bell peppers for a colorful mix.
Tips and tricks:
- Use a mandoline or a sharp knife to slice the cucumbers and onions thinly and evenly.
- Make sure the jar is completely clean and dry before adding the vegetables and vinegar mixture.
- The longer the pickles sit in the refrigerator, the more flavorful they will become.
Storage instructions:
- Store the pickled cucumbers and onions in the refrigerator for up to 2 weeks.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the pickled cucumbers and onions in a small bowl or on a platter as a side dish or condiment.
- Use them as a topping for sandwiches or burgers.
- Garnish with fresh herbs or sliced jalapenos for a spicy kick.
Garnishes:
- Fresh herbs such as dill or thyme
- Sliced jalapenos
Pairings:
- Serve with grilled meats or fish.
- Use as a topping for tacos or nachos.
- Pair with cheese and crackers for a snack.
Suggested side dishes:
- Grilled vegetables
- Rice or quinoa salad
- Coleslaw
Troubleshooting advice:
- If the pickles are too sour, reduce the amount of vinegar and increase the amount of sugar in the recipe.
- If the pickles are too sweet, reduce the amount of sugar in the recipe.
- If the pickles are too salty, reduce the amount of salt in the recipe.
Food safety advice:
- Make sure to use a clean and dry jar to prevent any bacteria growth.
- Store the pickles in the refrigerator to prevent spoilage.
- Discard any pickles that have a strange odor or appearance.
Food history:
- Pickling has been used as a method of food preservation for centuries, dating back to ancient civilizations such as the Mesopotamians and Egyptians.
Flavor profiles:
- Tangy, sweet, and slightly spicy
Serving suggestions:
- Serve as a side dish or condiment with grilled meats or fish.
- Use as a topping for sandwiches or burgers.
- Pair with cheese and crackers for a snack.
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