This is just your standard cucumber pickle transformation, in about 30 minutes! We can get kinky with pickling other things at a later time. This was based on Eat Well’s recipe. For 1 large jar, half this recipe.
- 1 1/4 pounds pickling cucumbers, trimmed and cut into 1/4-inch slices (I used regular organic cucumbers)
- 1 1/2 teaspoons salt
- 1 cup cider vinegar
- 1 cup white vinegar
- 1 cup light brown sugar *
- 1 cup slivered onion
- 2 cloves garlic, slivered
- 1 teaspoon dill seed **
- 1 teaspoon mustard seed
- 1 teaspoon or more hot chilli flakes (optional)
*This recipe is very sweet. If you do not like sweet pickles, half the amount you use.
**DILL IS ESSENTIAL. You can use fresh dill as well.
Use a cool wavy slicer to get those fancy, ridged pickle slices.
- Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
- Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Bring to room temperature (cool faster with an ice bath), cover and refrigerate for up to 10 days. (I’ve had these pickles for months and they’re still good!)
*The original recipes asks you to put the hot bowl in the fridge to cool it down. NEVER put hot food in the fridge. It raises the temperature which “awakens” any bacteria to grow (even in a vegan refrigerator). It also raises your electricity bill because your fridge is working longer to get it down to the correct temperature.
Try Dad’s suggestion in the comments of using an ice bath to cool it down quickly =)