Lucky 7

Sweet-Tart Pickles

Crisp, sweet-and-tart pickles made with Kirby cucumbers, onions, garlic, and a warmly spiced apple cider vinegar brine. Mustard seed, allspice, celery seed, and a touch of turmeric give these old-fashioned pickles their distinctive flavor, while an optional dried cayenne adds just a hint of heat.

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Ingredients:

Cucumbers & Onions

• 5 pounds Kirby cucumbers, sliced into ¼-inch rounds

• 4 cups sliced yellow onions

• 5 heaping tablespoons pickling salt

Pickling Brine

• 2½ cups apple cider vinegar

• 1 cup white vinegar

• 1¾ cups water

• 4½ cups granulated sugar

Spices

• ¾ teaspoon ground turmeric

• 2 tablespoons mustard seeds

• 1½ teaspoons whole black peppercorns

• 2 teaspoons whole allspice

• 2 teaspoons celery seed

• ⅓ cup chopped garlic

• 2 bay leaves

Per Pint Jar

• 1 dried cayenne pepper (optional)

• ⅛ teaspoon Pickle Crisp

Homemade sweet and tart Kirby cucumber pickles with onions and garlic in a spiced apple cider vinegar brine

Prep Time: About 3 hr 30 min

Cook Time: About 20 min

Total Time: About 3 hr 50 min

Makes: 7 pints

Directions:

Step 1: Salt the Cucumbers & Onions

Place the sliced cucumbers and onions in a large bowl.

Sprinkle with the pickling salt and toss until evenly coated.

Refrigerate for 3 hours. Occasionally fold the bottom cucumbers to the top using your hands and drain off liquid in the bottom of spinner.

Drain and rinse thoroughly with cold water 3–4 times.

After the final rinse, taste a cucumber to make sure the excess salt has been removed.

Drain well, then spin the cucumbers and onions in a salad spinner several times to remove as much excess water as possible.

Step 2: Make the Pickling Brine

While the cucumbers and onions are soaking, combine the apple cider vinegar, white vinegar, water, sugar, turmeric, mustard seeds, black peppercorns, allspice, celery seed, garlic, and bay leaves in a large nonreactive pot.

Bring to a boil, stirring until the sugar is completely dissolved.

Step 3: Heat the Cucumbers & Onions

Add the cucumbers and onions and heat for 3 minutes, stirring gently. Keep the brine at a gentle simmer; do not boil. Remove from heat.

Step 4: Pack the Jars

Pack into 1-pint jars. Ladle the hot brine over the pickles, making sure they are completely covered while maintaining ½-inch headspace.

Add 1 dried cayenne pepper and ⅛ teaspoon Pickle Crisp to each pint jar.

Remove any air bubbles and adjust the headspace if necessary.

Wipe the jar rims clean and apply the lids and bands.

Step 5: Process the Pickles

Process the pint jars in a boiling-water bath for 10 minutes, adjusting the processing time for altitude if necessary.

Remove the jars from the canner and allow them to cool undisturbed.

Check the seals after the jars have completely cooled.

Step 6: Cure the Pickles

Store the sealed jars in a cool, dark place.

Allow the pickles to cure for 3–4 weeks before opening. For the best flavor and texture, chill before serving.

Refrigerate after opening.