In article >,
"Paul M. Cook" > wrote:

> 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.
>
> Paul

Thanks for posting this! It sounds good but I'd not use the sugar. ;-)
I'm not a sweet pickle fan...

Did you consider adding dill weed or dill seed?
Or was that included in the pickling spice?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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