Cooking teacher Lois Lee says this was her mom's favorite summer project. No doubt her mother was a pragmatist of the first order because this is one of the easiest pickle recipes of all time. There is no need to worry about sterilizing, or killing off the family because your jars didn't seal. This recipe makes a reasonable quantity, not gallons and gallons. Keep them in the refrigerator up to nine months. Then again, they won't last long.
Cook to Cook: Make sure the jars are immaculately clean.
This recipe's variations are endless. Imagine red peppers, carrots, green beans, chiles; in short, any combination you can conjure.
In a glass or stainless bowl, combine the cucumbers, onions, and salt with an equal amount of ice cubes. Let stand 3 to 4 hours. Before using the vegetables, drain them thoroughly and pick out any remaining ice cubes.
In a 4-quart saucepan combine all the brine ingredients over medium-high heat. Boil the brine for 1 minute. Add the drained vegetables. Heat the brine again just to boiling, remove the pan from the heat, and pack the vegetables and brine into jars. Cover them and keep them chilled in the refrigerator until ready to serve.
The pickles keep 4 months in the refrigerator.
© 2010, Lynne Rossetto Kasper.
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