Rating: 2.8 stars
15 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 0
  • 15 Ratings
Martha Stewart Living, January 2013

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Recipe Summary test

prep:
30 mins
total:
4 hrs
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cucumbers in a colander. Toss with salt, and let stand 30 minutes.

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  • Meanwhile, combine water, vinegar, sugar, bay leaf, and allspice berries in a medium saucepan, and bring to a boil. Remove from heat, and let cool.

  • Rinse salt off cucumbers, and squeeze out as much moisture as possible with your hands. Transfer cucumbers to a nonreactive container with a tight-fitting lid, and pour pickling liquid over them. Cover, and refrigerate at least 3 hours before serving.

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Reviews

15 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 0