This recipe is really great! I’ve made it a couple of times with success! You’ll need canning equipment to make these. This is a small batch, double if you like.
(yield about 2-3 pints)
4 cups thinly sliced Kirby cucumbers (about 2.5#?)
1 med onion, halved and sliced thinly
1 small red pepper, thinly sliced (optional, I like the color)
1.5 C cider vinegar
1/4 cup water
2 Tbl kosher salt
1 C sugar
1 Tbl mustard seed
1 tsp celery seed
1/2 tsp red pepper flakes
6-8 whole allspice
4-5 whole cloves
1 tsp turmeric if you want the colour
1 clove garlic, cracked open
1/8 calcium (pickle crisp)
Prep cucs first and toss with a couple of Tbl of kosher salt. Put in fridge while you get set up do to the pickling.
Set up water bath and get to a boil. Process your jars and put lids (not rings) into a small pan with simmering water to prep the sealing ring. I like wide mouth pint jars, use whatever you like as long as they are proper canning jars.
In a large pot (big enough for brine AND cucs), stir together brine ingredients and bring to a boil to dissolve the sugar. Thoroughly drain the cucs, no need to rinse. Add cucs to brine and cook for about 5 minutes. Turn off and allow to cool while you prep jars.
In each jar, put one clove of garlic and 1/8 tsp pickle crisp. Use a slotted spoon to pack the pickles into the jar and leave about one inch headroom. Add brine over pickles and fill to about 1/2 inch headroom – try to split the spices amongst the jars. The veg should be covered, you may have to fiddle with the amt of pickles in each jar to ensure that the veg is covered and you’re at the half inch mark.
Clean rims of jars with a damp paper towel and put on lids with the ring just finger tight, not too tight, everything expands in boiling water.
Your water bath should be boiling at this point, put the filled jars in the bath and process at a strong simmer for 15 minutes. (185F at least)
Remove jars from bath and allow to sit on the counter until you hear the PING, which means they are sealed. Keep in a cool dark cupboard for at least a couple of weeks before you open them! Enjoy!