Ingredients with Measurements:
- 2 lbs. pickling cucumbers, sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 tbsp. kosher salt
- 1 tbsp. mustard seeds
- 1 tbsp. coriander seeds
- 1 tbsp. black peppercorns
- 6 cloves garlic, peeled and sliced
- 1 small onion, sliced
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning tongs
- Funnel
- Ladle
Step-by-step instructions:
1. In a large pot, combine apple cider vinegar, water, sugar, kosher salt, mustard seeds, coriander seeds, and black peppercorns. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
2. Add sliced garlic and onion to the pot and let it simmer for 5 minutes.
3. Add sliced cucumbers to the pot and let it simmer for 5 minutes.
4. Using a canning tong, transfer the cucumbers, garlic, and onion into sterilized canning jars, leaving 1/2 inch of headspace.
5. Using a funnel, ladle the hot pickling liquid into the jars, covering the cucumbers, garlic, and onion.
6. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on the jars.
7. Process the jars in a boiling water bath for 10 minutes.
8. Remove the jars from the water bath and let them cool to room temperature.
9. Store the jars in a cool, dark place for at least 2 weeks before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water bath
Serving size:
- Makes 4-5 pints
Nutritional information:
- Calories: 120
- Fat: 0g
- Carbohydrates: 30g
- Protein: 1g
- Sodium: 590mg
- Sugar: 28g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- White sugar can be used instead of granulated sugar.
- Red pepper flakes can be used instead of black peppercorns.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use different types of vinegar, such as rice vinegar or white wine vinegar.
- Add fresh herbs, such as dill or thyme.
Tips and tricks:
- Use pickling cucumbers for the best results.
- Sterilize the canning jars before using them.
- Use a canning funnel to avoid spills.
- Let the pickles sit for at least 2 weeks before serving for the best flavor.
Storage instructions:
- Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
- Serve the pickles cold.
Presentation ideas:
- Serve the pickles in a glass jar with a label or tag.
Garnishes:
- Fresh herbs, such as dill or thyme.
Pairings:
- Serve the pickles with sandwiches, burgers, or hot dogs.
Suggested side dishes:
- Potato salad
- Coleslaw
Troubleshooting advice:
- If the pickles are too sweet, reduce the amount of sugar in the recipe.
- If the pickles are too sour, reduce the amount of vinegar in the recipe.
Food safety advice:
- Follow proper canning procedures to avoid foodborne illness.
Food history:
- Pickling has been used for centuries as a way to preserve food.
Flavor profiles:
- Sweet and tangy with a garlic and onion flavor.
Serving suggestions:
- Serve the pickles as a snack or as a condiment.
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