These sweet and tangy pickles are made sliced and can keep in the fridge for weeks, but best eaten fresh. A trick my Dad taught me when making pickles is to line the pickle bowl/bucket with grape leaves (if you have access to them). The tannin’s in the grape leaves will help make the pickles crisp without adding much flavor.
Ingredients
- 1 gallon of Pickle Cucumbers – sliced
- 8 Onions – sliced
- 0.5 cup Kosher Salt
- 5 cups Sugar
- 16 oz Vinegar
- 1 TBL Mustard Seeds
- 1.5 tsp Turmeric
- 1 tsp Cloves
- 1 can red Pimientos
- Ice Cold Water
Process
- Mise in Place – measure and prepare your ingredients prior to starting.
- Line pickling bucket with fresh grape leaves.
- Dissolve salt in water and add to bucket.
- Mix sliced cucumbers and onions together and then add to the pickling bucket.
- Cover with ice cold water and soak for 3 hours, then drain.
- Mix the remaining ingredients with cucumbers and onions in a pot and cover with water.
- Heat the mixture until it starts to boil and remove from heat.
- Put in jars and seal at once.
- Place in fridge and allow to cure for a few days, then enjoy.
