📝 About This Recipe
A quintessential American classic, these pickles strike the perfect balance between sugary sweetness, sharp vinegar tang, and aromatic spices. Legend has it they earned their name during the Depression era as a staple sandwich filler when meat was scarce, but today they are prized for their crisp texture and golden hue. Infused with turmeric, mustard seeds, and celery seeds, these pickles offer a nostalgic crunch that elevates any plate they touch.
🥗 Ingredients
The Vegetables
- 3 pounds Kirby or Pickling Cucumbers (sliced into 1/4-inch rounds)
- 1 large Sweet Vidalia or Yellow Onion (halved and thinly sliced)
- 1/4 cup Kosher Salt (non-iodized is essential for clarity)
- 2-3 cups Ice Cubes (to keep the cucumbers chilled and crisp)
The Brine
- 2 cups Apple Cider Vinegar (at least 5% acidity)
- 1 1/2 cups Granulated White Sugar (for classic sweetness)
- 1/2 cup Light Brown Sugar (adds a hint of molasses depth)
- 1 tablespoon Mustard Seeds (whole)
- 1 teaspoon Celery Seeds (whole)
- 1/2 teaspoon Ground Turmeric (gives the pickles their iconic yellow glow)
- 1/4 teaspoon Whole Cloves (provides a warm, spiced undertone)
- 1/2 teaspoon Red Pepper Flakes (optional, for a tiny hint of heat)
- 2 pieces Garlic Cloves (smashed)
👨🍳 Instructions
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1
Wash the cucumbers thoroughly in cold water. Trim off the blossom end (the tip opposite the stem) of each cucumber, as it contains enzymes that can make pickles soft.
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2
Slice the cucumbers into uniform 1/4-inch rounds using a sharp knife or a mandoline. Slice the onions into thin half-moons.
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3
In a very large glass or stainless steel bowl, toss the cucumbers and onions with the 1/4 cup of kosher salt until evenly coated.
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4
Cover the vegetables with a thick layer of ice cubes. Let the mixture sit at room temperature for 3 hours. This process draws out excess moisture, ensuring the pickles remain crunchy.
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5
After 3 hours, discard the unmelted ice. Drain the cucumbers and onions in a colander and rinse them thoroughly with cold water to remove the excess salt. Drain well again.
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6
In a large non-reactive pot (stainless steel or enamel-coated), combine the apple cider vinegar, both sugars, mustard seeds, celery seeds, turmeric, cloves, red pepper flakes, and smashed garlic.
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7
Bring the brine mixture to a boil over medium-high heat, stirring constantly until the sugar has completely dissolved.
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8
Add the drained cucumbers and onions to the boiling brine. Stir gently to coat everything.
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9
Bring the mixture back up to a simmer. Do not let it reach a full rolling boil; you just want the cucumbers to be heated through (about 5 minutes). They will turn from bright green to an olive-drab color.
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10
Using a slotted spoon, pack the hot vegetables into sterilized pint-sized canning jars, leaving about 1/2 inch of headspace at the top.
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11
Ladle the hot brine over the vegetables in each jar, ensuring they are fully submerged while maintaining that 1/2 inch of headspace.
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12
Run a thin spatula or plastic bubble remover around the inside of the jars to release any trapped air bubbles.
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13
Wipe the rims of the jars with a clean, damp cloth. Place the lids on and screw the bands until they are fingertip tight.
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14
If canning for long-term storage, process in a boiling water bath for 10 minutes. If making 'refrigerator pickles,' let the jars cool on the counter before placing them in the fridge.
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15
For the best flavor, allow the pickles to cure in the refrigerator for at least 24 hours before opening. They will keep in the fridge for up to 1 month.
💡 Chef's Tips
Always use pickling or kosher salt; table salt contains anti-caking agents that will make your brine cloudy. For the ultimate crunch, look for 'Kirby' cucumbers which have thicker skins and fewer seeds than English or garden cucumbers. Don't skip the ice bath step! The cold temperature combined with salt firms up the pectin in the cucumber cell walls. If you prefer a less sweet pickle, you can reduce the white sugar by 1/2 cup without affecting the safety of the recipe. Ensure your vinegar is at least 5% acidity if you plan on water-bath canning for shelf stability.
🍽️ Serving Suggestions
Serve alongside a classic Nashville Hot Chicken sandwich to cut through the heat. Finely dice these pickles to create a superior homemade tartar sauce or relish. Pair with a sharp sharp cheddar cheese and crackers for a simple, rustic appetizer board. Add a few slices to a grilled patty melt for a tangy, crunchy contrast to the melted cheese and beef. Enjoy straight from the jar with a cold glass of sweet tea on a summer afternoon.