"The Ranger" > wrote in message
...
> Paul M. Cook > wrote in message
> ...
>> OK, day 1 review - out freaking standing! After 24 hours the pickles are
>> incredibly tasty and crunchy yet very much a pickle already. The skins
>> have not quite tenderized completely but they are very edible. This
>> started off as a Alton Brown recipe which I got wrong but the result is
>> very good indeed. The flavor is divine, very rich and mellow and will
>> only get better every day. Definitely better than Vlasic even. These
>> are totally worth doing.
>>
>> 2 cups water
>> 4 cups white vinegar (I used a whole 32 oz bottle)
>> 3 cups sugar
>> 1 tablespoon kosher salt
>> 3 tsp mustard seed
>> 3 tsp ground turmeric
>> 3 teaspoons celery seed
>> 3 teaspoons pickling spice (had to go to 3 freaking stores to find it)
>> 6-8 pounds sliced cucumbers
>> 1 Maui sweet onion sliced thin
>>
>> Slice the cucs and onions and layer into your jar tightly. Bring the
>> syrup to a boil, boil for 4 minutes to blend the flavors, then pour the
>> hot liquid over the cucumbers and onions. Let cool to RT then
>> refrigerate. Brown said 4 days, 24 hours is enough.
>>
>> I'm not worried about how long they'll keep because I'll eat them all in
>> no time.
>
> Got any pictures showing what the items looked like during some of the
> steps?


Nope, but really it can't be easier. It's not canning, it's just a
refrigerator recipe. I may get myself a mandolin next time so I get nice
perfect slices. Just slice the cucs and onions then into the jar then top
with the boiling syrup. Easy peasy. Here's the result:

http://tinypic.com/r/mjxtv5/3

I'll do some pics with the next batch.

Paul