Sour Pickles

Name: Sour Pickles
Ingredients: 1/2 whole Onion, Sliced Thin; 2 whole Medium Cucumbers Sliced Thin; 1 cup Water; 1 cup Apple Cider Vinegar; 1/2 cups White Wine Vinegar; 13 cups Sugar; 2 Tablespoons Kosher Salt; 2 teaspoons Kosher Salt; 1 teaspoon Mustard Seeds; 1/4 teaspoons Turmeric; 1 teaspoon Celery Seed; 1 teaspoon Pickling Spice; 4 cloves Garlic, Smashed

13 ingredients

11 steps

Ingredients

1/2 whole Onion, Sliced Thin
2 whole Medium Cucumbers Sliced Thin
1 cup Water
1 cup Apple Cider Vinegar
1/2 cups White Wine Vinegar
13 cups Sugar
2 Tablespoons Kosher Salt
2 teaspoons Kosher Salt
1 teaspoon Mustard Seeds
1/4 teaspoons Turmeric
1 teaspoon Celery Seed
1 teaspoon Pickling Spice
4 cloves Garlic, Smashed

Directions

1

Combine the onion and cucumber slices into your jars, alternating so every layer has cucumber and onion.
2

I used two 16 ounce wide-mouth jars.
3

Combine water, apple cider vinegar, white wine vinegar, sugar, salt, mustard seeds, turmeric, celery seed and pickling spice in a pot.
4

Bring to a boil and simmer for 4 full minutes.
5

Add the smashed garlic cloves into the jars.
6

Slowly pour the liquid over the onion, cucumber slices and garlic filling to the top of the jars.
7

Cool to room temperature.
8

Cover and refrigerate.
9

Allow pickles to develop flavors for one week.
10

Enjoy within 2 months.
11

Recipe adapted from Alton Brown Food Network.