A delightful recipe for homemade pickles that are sweet, tangy, and perfect for any occasion.
Wash the cucumbers thoroughly using a vegetable brush and drain them on a rack.
Using a vegetable brush ensures all dirt and residues are removed from the cucumbers.
Slice the unpeeled cucumbers into thin slices, about 1/8 to 1/4 inch thick.
A mandoline slicer can help achieve uniform slices quickly.
Combine the sliced cucumbers, onions, and garlic in a large mixing bowl.
Mixing the vegetables thoroughly ensures even seasoning later.
Sprinkle the salt over the vegetables and mix well. Cover with ice cubes and let sit for 3 hours.
The ice helps keep the vegetables crisp during the salting process.
Drain the vegetables thoroughly in a colander and remove the garlic pieces.
Removing excess liquid ensures the pickles won't be too watery.
In a saucepan, combine sugar, turmeric, celery seed, mustard seed, and vinegar. Heat just until boiling.
Stir the mixture constantly to dissolve the sugar completely.
Add the drained vegetables to the brine and heat for 5 minutes.
Heating the vegetables in the brine helps them absorb the flavors better.
Pack the hot vegetables and brine into sterilized jars, leaving some headspace. Seal with lids.
Ensure the jars are sterilized to prevent contamination.
Process the jars in a boiling water bath for 5 minutes. Start timing once the water returns to a boil.
This step ensures the pickles are shelf-stable for long-term storage.
Allow the jars to cool completely before storing in a cool, dark place.
Check the seals on the jars to ensure they are properly sealed.
