Ingredients
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2 pounds pickling cucumbers, sliced
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½ yellow onion, sliced
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2 red jalapeno peppers, thinly sliced into rings
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3 tablespoons kosher salt
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2 cups distilled white vinegar
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2 cups white sugar
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¼ cup water
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2 cloves garlic, sliced
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1 tablespoon mustard seed
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1 teaspoon celery seeds
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1 teaspoon whole black peppercorns
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½ teaspoon ground turmeric
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⅛ teaspoon ground cloves
Directions
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Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
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Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.
Chef John
Nutrition:
The nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
38 | Calories |
0g | Fat |
10g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 38 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 361mg | 16% |
Total Carbohydrate 10g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 9g | |
Protein 0g | 1% |
Vitamin C 3mg | 4% |
Calcium 6mg | 0% |
Iron 0mg | 1% |
Potassium 40mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.