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Ed's Pickle Mix

Serve Ed McFarland's pickle mix alongside his recipe for lobster rolls for the perfect summer meal.

  • Servings: 4


  • 6 to 8 Kirby cucumbers, thinly sliced crosswise
  • 4 habernero peppers
  • 1 cup pickling salt
  • 1 cup sugar
  • 1 1/2 cups red-wine vinegar
  • 1/4 teaspoon whole black peppercorns
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon coriander seeds
  • 4 whole allspice
  • 3/4 teaspoon mustard seeds


  1. Place cucumbers in a large bowl. Cut 1 pepper in half and place in the bowl along with the 3 remaining peppers, pickling salt, 1/2 cup sugar, and 3 cups water. Toss to combine; cover and let stand overnight at room temperature.

  2. Drain cucumber mixture; rinse under cold water. In another large bowl, mix together remaining 1/2 cup sugar, vinegar, peppercorns, celery seeds, coriander, allspice, and mustard seeds. Add cucumbers and peppers; toss to combine. Let stand at room temperature at least 3 hours before using.

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