Buttery Pickle Jars (Print Version)
# Ingredients:
01 -
2 and a half pounds of small cucumbers for pickling.
02 -
1/4 cup of salt used for pickling.
03 -
Thinly slice 1 pound of white or yellow onions.
04 -
1 cup of apple cider vinegar with 5% acidity.
05 -
1 and 1/4 cups of vinegar (white and distilled, 5% acidity).
06 -
2 and 1/4 cups of granulated sugar.
07 -
1 teaspoon of red pepper flakes, lightly crushed.
08 -
1 tablespoon of mustard seeds.
09 -
3/4 teaspoon of celery seeds.
10 -
6 allspice berries, plus a pinch of ground allspice.
11 -
Half a teaspoon of ground turmeric.
12 -
An inch-long piece of cinnamon stick.
13 -
Six whole cloves, plus a pinch in powdered form.
# Instructions:
01 -
Give the cucumbers a good rinse, chop off the ends, and slice into 1/4-inch rounds.
02 -
Toss the sliced onions and cucumbers with the salt. Cover with ice, let sit cold in the fridge for at least 4 hours. Rinse and drain two times after chilling.
03 -
Put your cleaned jars on a rack in the canning pot, cover with water, and bring to a simmer. Lower the heat to keep everything nice and warm.
04 -
Mix the vinegars, sugar, and all the spices together. Heat it up until it boils, then toss in the onions and cucumbers. Bring it back to a steady boil.
05 -
Spoon the cucumber and onion mixture into the jars, leaving about 1 inch of space at the top. Pour the hot syrup, leaving 1/2 inch at the top.
06 -
Close the jars tightly, and let them process in boiling water for 15 minutes. Once done, let the jars cool completely.
# Notes:
01 -
Opt for super fresh cucumbers to get the best flavor.
02 -
Kosher salt can work just fine instead of pickling salt.
03 -
Time may need tweaking if you're at higher altitudes.
04 -
Yields about 3 to 5 pint jars.