1. In a strainer, thoroughly cover those cukes with salt and let them sit for at least an hour. (This step draws out excess water.) Salting the cukes gives them better texture and allows for more concentrated flavor. You can also use this method with tomatoes when you make salsa, bruschetta, or tabouli.
2. While your cukes sweat, make your brine. In a small pot or saucepan, combine liquids. Add sugar, then whisk until dissolved. On a medium heat, bring brine to a simmer. Add your spices, then remove from the heat. Let your brine cool down to lukewarm or room temperature.
3. Thoroughly rinse the salt from your cucumbers, and let them drain off as much water as possible. Fill your pickling containers with the cukes and onions, then add your brine. A large glass jar is ideal for this recipe, but most any container will work as long as the pickles are submerged in the brine. Put your pickles in the fridge and let them soak for a minimum of 24 hours, a week is ideal. Serve atop a flame grilled burger and enjoy!
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