Home-made pickles are one of those things that taste infinitely better than the store bought kind. When I saw kirby cucumbers at the greenmarket, I decided to embark on my first pickling challenge. Pickling usually seems like a task most people would want to avoid but it’s really pretty simple and definitely worth the effort.
1 lb. kirby cucumbers, sliced 1/4 inch thick
1 large onion, sliced thin
1/4 cup Kosher salt
1/2 cup sugar
1 cup distilled white vinegar
1/2 cup apple cider vinegar
1/4 tsp. ground tumeric
1 tbsp. mustard seed
1 tsp. ground coriander
1/4 tsp. celery seed
1. Combine cucumbers, onion and salt in a medium bowl. Cover mixture with ice and let stand for 2 hours.
2. Bring sugar, vinegar and spices to a boil in a pot over high heat.
3. Drain cucumbers and onions, add to vinegar mixture and bring back to boil. Remove from heat and cool. Store in an airtight container in the refrigerator.
-The cucumbers will begin tasting pickled after a couple hours but absorb more flavor the longer they sit.