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Quick Pickled Cukes and Onions

What you need: 

1 cup water
1 cup apple cider vinegar
1/2 cup rice vinegar
2 tablespoons sea salt
2 tablespoons natural sugar
1 tablespoon whole pickling spices
1/2 teaspoon ground turmeric
1 teaspoon white mustard seeds
4-5 cloves garlic, minced
1 teaspoon hot pepper flakes
2 very small or 1 large pickling cucumber, sliced 1/4" thick
2 small yellow onions, sliced 1/4" thick

What you do: 

1. In a medium pot, combine water with vinegars, sugar, salt and all spices except chili flakes. Heat to a simmer.
2. Remove pot from heat and add veggies, minced garlic and chili flakes.
3. Stir, cover, and let sit for 30 minutes. I always sneak a few pickles out of the pot while they're still warm, but for crisp, cool pickles, pour entire pot's worth into a mason jar and refrigerate.
The onions are my favorite part, but you could easily use fewer if you wanted more cucumbers. Just make sure all your veggies stay submerged.
Source of recipe: This is a heavily modified version of Alton Brown's recipe from the TV series Good Eats.

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes


Now, how long are you suppose to let these ferment before eating them? How long do they store for? I suggest using pickling salt which you would need to reduce by a half tbs. and making sure to cook the brine in a non stick pan, this will keep it from turning foggy like they appear in the pictures. 


I love Alton Brown.


awesome! i also sneaked a few out of the pot while they were warm  :)>>> i found the pickling spices at a middle eastern market... i screwed up and put 2 tablespoons instead of 2 teaspoons of mustard seeds but it still turned out okay (i doubled the recipe)


can't wait to try this though i have not come across pickling spices so i will have to search for them

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