Garlic Recipe

This vibrant pickled cucumber recipe delivers a perfect balance of sweet, sour, and spicy flavors. The cucumbers are first cured in salt to remove excess moisture and ensure a crisp texture, then simmered in a fragrant brine of vinegar, sugar, mustard seed, celery seed, and turmeric. The result is a golden-hued, tangy condiment that adds a punchy kick to sandwiches, burgers, or charcuterie boards. Ideal for preserving the summer harvest or brightening up winter meals, these pickles capture the essence of traditional home canning with modern simplicity. They pair beautifully with rich, fatty foods, cutting through heaviness with their acidic bite. A pantry staple that improves with age, this recipe is a testament to the power of simple ingredients transformed by time and technique.

Cooking Method: Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 1272.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant pickled cucumber recipe delivers a perfect balance of sweet, sour, and spicy flavors. The cucumbers are first cured in salt to remove excess moisture and ensure a crisp texture, then simmered in a fragrant brine of vinegar, sugar, mustard seed, celery seed, and turmeric. The result is a golden-hued, tangy condiment that adds a punchy kick to sandwiches, burgers, or charcuterie boards. Ideal for preserving the summer harvest or brightening up winter meals, these pickles capture the essence of traditional home canning with modern simplicity. They pair beautifully with rich, fatty foods, cutting through heaviness with their acidic bite. A pantry staple that improves with age, this recipe is a testament to the power of simple ingredients transformed by time and technique.

Ingredients

1/2 C. salt
5 C. white sugar
3 C. vinegar
1 1/2 Teaspoon. celery seed
2 Tbsp. mustard seed
1 1/2 Teaspoon. turmeric
998548 REFRIGERATOR CUCUMBERS
7 C. sliced cucumbers (may be peeled

Directions

1
Slice cucumbers and place them in a large non-reactive bowl.
2
Add 1/2 cup of salt and crushed ice to the cucumbers, tossing to combine.
3
Let the cucumbers stand for 3 hours, stirring occasionally to ensure even curing.
4
Drain the cucumbers thoroughly in a colander, pressing gently to remove excess liquid.
5
In a large pot, combine vinegar, sugar, mustard seed, celery seed, and turmeric.
6
Bring the brine mixture to a boil over medium-high heat, stirring until sugar dissolves.
7
Add the drained cucumbers to the boiling brine.
8
Simmer gently until cucumber slices become translucent, about 5-10 minutes.
9
Pack hot cucumbers and brine into sterilized jars, leaving appropriate headspace.
10
Seal jars with lids and process according to safe canning guidelines or refrigerate.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1272.3kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 117079.7mg4879%
Total Carbohydrate 318.4g107%
Dietary Fiber 2.8g12%
Sugars 307.4g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh, firm cucumbers for the best texture. English or pickling cucumbers work well.

Ensure jars are properly sterilized to prevent spoilage. Process in a water bath canner for shelf-stable storage.

For a milder flavor, reduce the amount of mustard and celery seeds.

If refrigerating instead of canning, consume within 2-3 weeks for optimal flavor and crispness.

The turmeric gives the pickles a beautiful golden color and earthy note.

Keywords: pickles, cucumbers, garlic, vinegar, sugar, mustard seed, celery seed, turmeric, canning, preserving, crisp, brine, condiment, vegan, homemade, spicy, tangy, jarred, summer, pantry staple

Read it online: https://www.chefs-mate.com/recipe/garlic-recipe-12/