Serve Ed McFarland's pickle mix alongside his recipe for lobster rolls for the perfect summer meal.
Source: The Martha Stewart Show
Yield Makes enough for 4 lobster rolls
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
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.
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.