Did you know that George Washington, John Adams, Dolly Madison and Elvis Presley were all major pickle heads? So pickles are in our nation’s blood.
Behold: Give acid and spice a little time and some relatively bland produce is transformed.
Leftover pickle brine can be added to marinades, salad dressings or mayo. Oh, and pickle juice in beer really is quite refreshing.
- 1/2 medium onion, thinly sliced
- 2 medium cucumbers, thinly sliced
- 1 cup water, filtered if possible
- 1 cup cider vinegar
- 1 1/2 cups sugar
- 1 pinch kosher salt
- 1/2 teaspoon yellow mustard seeds (not brown)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon celery seeds
- 1/2 teaspoon pickling spice
- Combine the onion and cucumber slices in a clean, 1-quart spring-top jar.
- Combine everything else in a 2-quart saucepan and bring to a boil. Drop the heat and simmer for 4 full minutes.
- Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. (A large ladle is a good tool for the job.)
- Cool to room temperature before topping off with any remaining pickle (that is, the liquid) and sealing the jar.
- Refrigerate for 1 week before serving and finish them within 2 months. Remember that these pickles are not actually preserved, so they need to be kept refrigerated.