Pickled Cucumbers and Jalapenos
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Everyday Food, July/August 2003
- Prep Time 15 minutes
- Total Time 2 hours 15 minutes
- Yield Makes 2 1/2 quarts
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Ingredients
- 2 pounds Kirby cucumbers, sliced diagonally 1/4 inch thick
- 4 red jalapenos, sliced diagonally 1/4 inch thick
- 3 small onions, cut into 1/2-inch wedges
- 3 tablespoons coarse salt
- 2 cups cider vinegar
- 1 3/4 cups packed light-brown sugar
- 1 tablespoon mustard seed
- 3/4 teaspoon celery seed
- 3/4 teaspoon ground turmeric
Directions
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In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours.
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In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar.
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Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks.
... after reviewing my notes, and probably the most important factor in my sucess is that I was short on the cider vinegar and used 1/4c rice wine vinegar - original spice flavor to fill it out. Also, I used chunky sea salt in the brine stage.
I made this recipe to RAVE reviews and requests for more as holiday gifts last year. I used a mandolin to slice the cukes really thin and ommitted the celery seed because it just didn't smell right. Also used a combo of the orange habaneros and green jalapenos. Good luck!
I tried to make these and they were really gross I'm sorry to say. I think if I left out the celery seed maybe they would have been ok.