| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1/2 onion, thinly sliced
- 2 medium cucumbers, thinly sliced
- 1 cup water
- 1 cup cider vinegar
- 1/2 cup champagne vinegar
- 1/2 cup sugar
- 2 tablespoons plus 2 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1/4 teaspoon ground turmeric
- 1 teaspoon celery seeds
- 1 teaspoon pickling spice
- 4 whole garlic cloves, smashed
Instructions
- Combine the onion and cucumber slices in a clean spring-top jar.
- Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
- Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar.
- Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 148 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 729 mg |
Reviews
They were really good. Both the sour and sweet.
These were really good except mine were way too SALTY! Two TBL plus Two Tsp…didi anyone else have this and if so what you adjusted it too?
I have made these 4 times for family members. Should never opened that can of worms. Now they expect these wonderful ‘crispies’ at every meal.
I made these about a week ago and have already made them twice, give it a try, the best pickle recipe ever, I will never buy pickles again, easy and oh sooo good, thanks Alton (again you always come thru), I am going to try these using zucchini
OK, so here’s the deal… I LOVE pickles. And I thought, what the heck, make these! I adjusted the recipe based on other’s comments. Reduced sugar by half and added some fresh dill.
Yup…these are good. My husband was skeptical but he tasted one chip and pronounced it “excellent.”
I couldn’t find champagne vinegar but white wine vinegar worked great. Word to the wise: ADD FRESH DILL.
And cut these cucumbers thickly, not thinly!
Not sour at all and just plain to sweet. I like AB’s programs his tastebud leave much to be desired…
Best pickles ever. I can never wait until they’re actually ready before I start eating them.
This is a good all around pickling recipe. My daughters just love it. I’ve even used it to pickle full jars of onions, carrots, sweet peppers, and habanero peppers, which are great paired with hamburgers.
This has become the favorite pickle for my family.
I’ve made these often, using cider as the only vinegar, and adding several fresh dill heads and leaves to the jar. It makes for an awesome dill pickle!