With all the Row 7 Seed Company cucumbers I have growing, I thought it would be a great time to make some pickles. I wanted something that was somewhere between a kosher dill and a bread & butter. I wanted it to be a little sweet, but not too sweet. These are very similar to the ones that my mom and her sister used to make. In my recipe, I used urfa biber pepper, you could use and dried, hot pepper you like (or omit it completely). I think Aleppo pepper would be great if you want a little more spice. I’ll probably adjust this recipe a few times this summer, trying different spices and ratios.
4 cucumbers
1/2 white onion, thinly sliced
1 cup white distilled vinegar
1/2 cup apple cider vinegar
1 cup cane sugar (or white granulated suagr)
2 T kosher salt (Diamond)
1 tsp powdered turmeric
1/2 tsp black mustard seeds
1/2 tsp urfa biber pepper (or other dried hot pepper)
Put all ingredients except for cucumbers and onion in a pot. Bring mixture to a boil, and simmer for 5 minutes.
Pour hot brine over the cucumbers and onion. Allow to cool to room temperature, then move to the fridge
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Chris Spear
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