| 52 | 53 | 54 | 55 | 56 |
| 1 | 22 | 45 | 67 | 89 |
|
KINDA SORTA SOURS
1
2
1
1
1
1
2
1
1
1
1
4
/2 onion, thinly sliced
medium cucumbers, thinly sliced
cup water
cup cider vinegar
/2 cup champagne vinegar
/2 cup sugar
tablespoons plus 2 teaspoons kosher salt
teaspoon mustard seeds
/4 teaspoon turmeric
teaspoon celery seeds
teaspoon pickling spice
whole garlic cloves, smashed
1
2
) 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.
3
4
5
) 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.
6
7
) Cool to room temperature.
) Top off the pickles with any remaining pickling liquid and refrigerate.
Yield: 4 servings
KINDA SORTA SOURS
49
Page
Quick Jump
|