One of my favorite things blogging is changing someone’s mind. Most of the time (and this time) it was my darling Matthew-Sans mind. I myself am a bit of a pickle fiend but he wouldn’t touch them. Until these pickles. Until now.
My standards are much higher now but even before I could eat a whole jar of bread and butter pickles in an afternoon. I love the sweet and briny-ness of pickles. I didn’t realize how easy it is to make pickles, especially if you don’t go through the whole canning and processing thing. It’s up to you but this post is not about that. It’s about making a few pints of pickles that you would want to eat over the course of a couple weeks because they are just that damn good. However, while you’re at it if you double the batch and process some, you probably could just have some for later as well.
I wanted these pickles to have a hint of spice hence the ¼ teaspoon cayenne pepper. The coriander seeds impart a ton of flavor as well so be sure not to skip them. Tossing the cucumbers and onions with salt and ice is remarkably simple but does take a couple hours.
So simple and uncomplicated, good enough to convert you pickle-haters into pickle loving fiends like myself.
- 2 pounds cucumbers, preferably Kirby, ends cut off and cut into ¼ inch rounds (this will yield 6 ½ cups)
- 1 large sweet onion, thinly sliced
- 2 ½ Tablespoons coarse sea salt
- 3 cups ice cubes
- 1⅓ cups sugar
- 2 cups distilled white vinegar
- 1 Tablespoon mustard seeds
- ¾ celery seed
- ¼ teaspoon ground turmeric
- 1 Tablespoon whole coriander seeds
- ½ teaspoon whole black peppercorns
- ¼ teaspoon red pepper flakes
- In a colander combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice and toss to distribute ice. Putting this in the sink so it drains works well. Let stand at room temperature for two hours. Rinse well and drain.
- In a large saucepan, bring sugar, vinegar and spices to a boil over high heat. Add cucumbers and onions to vinegar mixture and bring almost back to a boil. Remove from heat and cool.
- Ladle pickles into 3 pint sized jars. Pickles will reach desired flavor after a couple hours of resting. Store for in fridge for up to a few weeks.