- 2 pounds pickling cucumbers, such as Kirby, cut into 1/4-inch slices
- 1 jalapeño, seeded and sliced
- 1 onion, sliced
- 4 cups white vinegar
- 1/4 cup pickling salt
- 3 1/2 cups sugar
- 1 1/2 teaspoons celery seeds
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons mustard seeds
- 1 tablespoon black peppercorns
Combine the cucumbers, jalapeño, and onion in a large bowl.
Heat the vinegar, pickling salt, sugar, celery seeds, turmeric, mustard seeds, and peppercorns in a medium stainless-steel saucepan over medium-low heat. Stir until the sugar and salt are dissolved, about 10 minutes.
Pack the vegetables evenly into hot, sterilized jars. Ladle the brine over the pickles, leaving 1/2-inch of headspace. Seal the jars with lids.
Let the pickles sit in the refrigerator for 5 days before eating. These pickles are good for 1 year, but best within 3 months.
Read the story + other recipes: Putting Up Pickles And Preserves
From Pickles & Preserves: a Savor the South® Cookbook by Andrea Weigl. Copyright 2014 by the University of North Carolina Press. Used by permission of the University of North Carolina Press.