Pickles
I used Alton Brown's recipe as a guide and tweaked it to make it my own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup water
- 2 cloves garlic smashed
- 1/2 cup sugar
- 1 small onion thinly sliced
- 1 teaspoon celery salt
- 1 cup cider vinegar
- 1/4 teaspoon ground turmeric
- 1 large kirby cucumber sliced with a mandolin
- 1/2 cup white wine vinegar
- 1 teaspoon himalayan fine pink salt
- 1 teaspoon mustard seeds
- 1 teaspoon pickling spice
- Carbohydrate 2.92247927073932 g
- Cholesterol 0 mg
- Fat 0.20012333319448 g
- Fiber 0.439086461419594 g
- Protein 0.534293645734043 g
- Saturated Fat 0.0293624999879664 g
- Serving Size 1 1 serving (128g)
- Sodium 3612.27282252733 mg
- Sugar 2.48339280931972 g
- Trans Fat 0.0333758333144863 g
- Calories 23 calories
Layer a pint-sized mason jar with cucumber slices, onions and garlic. Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors. Allow to cool to room temperature. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar. Refrigerate for at least 24 hours before consuming.
