by Austin Carter
New Recipe
PREP TIME - 10 minutes COOK TIME - 10minutes RESTING TIME - 1day TOTAL TIME - 1day 19minutes COURSE - Appetizer, Side Dish, Snack CUISINE - American SERVINGS - 26
– 1 Quart Jar – Saucepan – Knife – Cutting Board – Measuring cups and spoons
– 1 cup apple Cider Vinegar – 1 cup White Sugar – 1/2 rsp Mustard Seed – 1/4 tsp Ground Tumeric – 2 tbsp Salt – 2 Sweet Onion – 2 pound Cucumbers
1. To prepare a 1 quart jar first check, for any cracks. Then place it in simmering water until its ready to be used. Wash an unused lid. Ring with warm soapy water. 2. Using a saucepan over high heat bring the cider vinegar, sugar, salt, mustard seed and turmeric to a boil. Allow it to boil for 5 minutes.
3. While the mixture is boiling, slice the cucumbers and onions. Gently pack these sliced vegetables into the sterilized jar. 4. Take caution as you pour the brine over the vegetables, in the jar. Seal the jar tightly. Refrigerate it.
5. Allow it to sit for 24 hours before indulging in your pickles