Homemade (Slightly Sweet) Pickles
• 4 medium white onions, peeled and sliced into rings
• 3 jalapeño peppers, seeded and julienned
• 1 cucumber, cut into thin chips
• Kosher salt
• 2 cups apple cider vinegar
• 1 ½ cups of sugar
• 1 teaspoon mustard seed
• 1 teaspoon pickling spice mix
• ½ teaspoon ground turmeric
Place onions, peppers and cucumbers in a large bowl and salt them generously. Regular iodized salt may have an adverse effect and could possibly turn your pickles brown; be sure to use Kosher salt. Cover with a towel weighted with a frozen Saints tumbler. The salt dries the water out of the veggies in a couple of hours.
Heat the rest of the ingredients to boiling in a nonreactive pot, stirring frequently. Make sure all the sugar is dissolved. Remove it from the heat and allow it to cool.
Drain the veggies and cover them with the vinegar mixture. An airtight container works great as they will need to be kept in the refrigerator. Enjoy them after 8 hours or so and for up to 2 weeks. They work well with pork or smoked chicken. A strong horseradish cheddar is a nice cheese pairing.
Use this as a base for your pickle adventure but make it your own! I’m excited about my next batch. Look out, dill.
