Homemade hamburger step 4 - toppings!
These are the pickles that make my mouth water every time I think about them. They are so quick and easy, and usually don’t last long in my fridge!
Original source: Better Homes & Gardens (My mom actually has had the clipping from the issue this was printed in for years!)
- 3 cucumbers, 1/4 inch thick slices
- 1 white onion, thinly sliced
- 3 tbsp kosher salt
- crushed ice
- 1 1/2 cups sugar
- 1 1/2 cups cider vinegar
- 1 tbsp mustard seeds
- 1 tsp celery seeds
- small unpeeled ginger root, cut into 1/4 inch slices (usually 4-5 slices)
- large non-reactive pot
- large bowl
- heavy plate
- Toss cucumbers, onion and salt. Put in a colander inside a bowl, layered with ice. Weight down with a heavy place, and chill overnight, up to 24 hours.
- Meanwhile, combine sugar, vinegar, seeds and ginger in non-reactive pot. Bring to boil, then simmer for 3 minutes. Cool and refrigerate.
- Once cucumbers are ready, remove unmelted ice and discard liquid. Add to large non-reactive pot. Strain sugar and vinegar mixture over cucumbers.
- Heat to a low boil, stirring occasionally, then remove from heat. Store in clean glass container in the fridge for a couple of weeks, or store in properly sealed canning jars in the fridge for longer periods.
2017-03-11 - Good as always! I made a smaller batch this time, about half what the original recipe calls for. Worked great!