These crispy and crunchy eggplant Parmesan rounds from the air fryer are made without any oil. Air fryers are to thank for this! They taste great eaten straight from the air fryer or topped with mozzarella cheese and marinara sauce. They taste good either way.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 25 mins |
| Servings: | 50 |
| Yield: | 6 pints |
Ingredients
- 9 cups 1/4-inch thick cucumber slices
- 6 (1 pint) canning jars with lids and rings
- 1 tablespoon pickling spice
- 1 tablespoon ground turmeric
- 3 cups distilled white vinegar
- 3 cups water
- 1 ½ cups sugar
- 4 teaspoons sea salt
Instructions
- Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
- Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.
- Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
- Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.
Reviews
Added chili pepper powder and cut sugar by half ..Yummy
I made the recipe as-is, and the pickles are delicious! I’m not sure the purpose of the turmeric, except to make it yellow. The turmeric flavor is very subtle. The slices are very crisp! With the smaller amount of liquid, I simply boiled in the microwave. I