📝 About This Recipe
A quintessential American pantry staple, these pickles strike the perfect balance between sugary sweetness and sharp vinegar tang. Traditionally named during the Depression era when they were served with simple bread and butter, these golden slices are defined by their crisp texture and aromatic hint of turmeric and mustard seed. This recipe ensures a crunch that lasts, making them the ultimate companion for heavy sandwiches and summer barbecues.
🥗 Ingredients
The Produce
- 3 pounds Kirby or Pickling Cucumbers (sliced into 1/4-inch rounds)
- 1 large Sweet Vidalia Onion (halved and thinly sliced)
- 1/4 cup Pickling Salt (do not use table salt as it clouds the brine)
- 2 quarts Crushed Ice (to keep the cucumbers crisp during the sweat)
The Brine
- 2 cups Apple Cider Vinegar (5% acidity)
- 1 cup White Distilled Vinegar (for a clean sharp finish)
- 2 1/2 cups Granulated Sugar (adjust slightly for desired sweetness)
- 2 tablespoons Yellow Mustard Seeds
- 1 teaspoon Celery Seeds
- 1/2 teaspoon Ground Turmeric (gives the pickles their iconic golden hue)
- 1/2 teaspoon Whole Cloves (adds a subtle warm depth)
- 1/4 teaspoon Red Pepper Flakes (optional, for a tiny hint of heat)
👨🍳 Instructions
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1
Thoroughly wash the cucumbers in cold water. Trim off the blossom ends (the tip opposite the stem) as they contain enzymes that can make pickles soft.
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2
Slice the cucumbers into uniform 1/4-inch thick rounds using a sharp knife or a mandoline for consistency. Slice the onions into thin half-moons.
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3
In a large non-reactive bowl, toss the cucumber and onion slices with the 1/4 cup of pickling salt until evenly coated.
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4
Cover the vegetables with a thick layer of crushed ice. Let the mixture sit at room temperature for 3 hours. This process draws out excess moisture, ensuring a crunchier pickle.
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5
While the cucumbers sit, prepare your canning equipment. Sterilize four pint-sized jars and lids in boiling water for 10 minutes.
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6
After 3 hours, drain the cucumber and onion mixture in a colander. Rinse thoroughly under cold running water to remove the excess salt, then drain again very well.
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7
In a large stainless steel pot, combine the apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, turmeric, cloves, and red pepper flakes.
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8
Bring the brine mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
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9
Add the drained cucumber and onion slices to the boiling brine. Stir gently and bring the mixture back to a simmer. Do not boil vigorously; you only want to heat the cucumbers through for about 2 minutes.
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10
Using a slotted spoon, pack the hot cucumbers and onions into the sterilized 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 plastic spatula or bubble remover tool 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
Process the jars in a boiling water bath for 10 minutes. Remove and let them cool undisturbed on a towel for 24 hours.
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15
Check the seals; the lids should not pop back when pressed. Store in a cool, dark place for at least 3 weeks before opening to allow the flavors to fully develop.
💡 Chef's Tips
Always use pickling salt; table salt contains anti-caking agents that will turn your brine cloudy and unappetizing. Don't skip the ice bath step! Chilling the cucumbers with salt for 3 hours is the secret to that signature 'snap' when you bite into them. Ensure your vinegar has at least 5% acidity to guarantee the pickles are safe for long-term shelf storage. If you prefer a 'refrigerator pickle' version, you can skip the water bath processing and simply store the jars in the fridge for up to 2 months. Use a mandoline for slicing to ensure every piece is the same thickness, which leads to even pickling and a professional look.
🍽️ Serving Suggestions
Layer these generously onto a classic Fried Chicken Sandwich with spicy mayo. Serve alongside a rich, smoked BBQ brisket to cut through the fattiness with bright acidity. Chop them up finely to create a superior homemade tartar sauce or relish. Pair with a sharp aged cheddar cheese and crackers on a rustic charcuterie board. Enjoy them straight from the jar as a low-calorie, flavor-packed snack.