These pickles come out light but with a really yummy flavor. They are not too sweet or too salty. I think everyone will enjoy them. It’s usually best to use pickling cucumbers but I used seedless because that’s what I had. Sometimes I substitute yellow squash for cucumbers and sometimes the yellow squash taste better as a pickle than the cucumber. The onions came out tasty and delicious too. You might enjoy them in a sandwich. Let these pickles sit about three days for the best flavors.
Ingredients for about 15 servings
2 1/2 lbs cucumbers cut in thick coin shapes
1/2 sweet onion – quartered and cut in slices
3/4 oz fresh dill
1 cup white vinegar
3 cups water
1/2 cup dark brown sugar
1 cup white sugar
8 garlic cloves – smashed
2 teaspoons turmeric
1 1/2 teaspoon mustard seed
1/2 teaspoon celery seed
2 Tablespoons kosher salt
1 Tablespoon white peppercorns
In sterilized containers or jars add the cucumber, onions and dill.
Add remaining ingredients to a sauce pot on near to high heat and bring to a boil. Let it medium boil (a tad more than a simmer) for about five minutes. Pour the liquid over the cucumbers and let it sit on the counter till it cools a little. Refrigerate when it’s around room temperature. It’s not necessary to can because they will stay good for several months.