Sunday, July 22, 2012


I picked up some pickling cucumbers from a local vendor, he got them from Palisades, CA. I sliced them thinly, along with some sweet white onion. I soaked them for awhile in water and a handful of kosher salt. After several hours, I rinsed them and put them in the brine.
For the brine, I combined white vinegar and apple cider vinegar in a saucepan. As it was heating, I added sugar (quite a bit, really), mustard seeds, cloves, tumeric, coriander, red pepper flakes, and alum. It came to a boil, and then I let it sit until I was ready to put the pickles into jars.
I brought it to a boil, added the sliced cucumbers and onions. I put the mixture into clean jars, put on the lids, and put them in a water bath for 20 minutes.

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