Jason M. Park
TVWBB Super Fan
My mother-in-law makes these homemade pickles for the holidays, and I finally got the recipe and tried it for myself. I made a few tweaks to suit my tastes, and I think they turned out pretty good. I think they would be fantastic served up with some pulled pork sandwiches...
8 pickling cucumbers, peeled and sliced
1 medium to large red onion, sliced to about one-third of an inch
8 cloves garlic, peeled and cut in halves
16 oz bottle white vinegar
16 oz water
1 tablespoon pickling spice
? teaspoon cinnamon
? teaspoon cayanne pepper (+/- to taste)
1 teaspoon kosher salt (+/- to taste)
Chop cukes and onion and place in container with a good fitting lid. In a saucepan, combine water, vinegar, garlic and dry spices. Slowly heat until mixture reaches a boil, remove from heat and allow to cool. Pour brine into container with cukes and onions, refrigerate. This should be just about the right amount of liquid to cover them, if not, add water until all veggies are submerged. Keep an eye on the red onions, the redness will slowly bleed out of them, when most of their color is gone, (about 3-4 days) they're done.
8 pickling cucumbers, peeled and sliced
1 medium to large red onion, sliced to about one-third of an inch
8 cloves garlic, peeled and cut in halves
16 oz bottle white vinegar
16 oz water
1 tablespoon pickling spice
? teaspoon cinnamon
? teaspoon cayanne pepper (+/- to taste)
1 teaspoon kosher salt (+/- to taste)
Chop cukes and onion and place in container with a good fitting lid. In a saucepan, combine water, vinegar, garlic and dry spices. Slowly heat until mixture reaches a boil, remove from heat and allow to cool. Pour brine into container with cukes and onions, refrigerate. This should be just about the right amount of liquid to cover them, if not, add water until all veggies are submerged. Keep an eye on the red onions, the redness will slowly bleed out of them, when most of their color is gone, (about 3-4 days) they're done.