Cooking Tips

Judith Hurley's Health Tips

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Jim Coleman Recipes



  • 3 large cucumbers (1" to 1 ½" diameter) sliced about 1 1/16" thick (do not peel) or ¼ lb. small pickling cucumbers (like Kirby), cut in half lengthwise
  • 1 red pepper (seeds and stem removed)
  • 1 medium-sized onion
  • 4 cloves garlic, peeled and sliced in half lengthwise
  • 1 ½ Tablespoons kosher salt
  • 2 teaspoons celery seed (lightly crushed)
  • 1 Tablespoon mustard seed (lightly crushed)
  • 1 teaspoon red pepper flakes
  • 1 ½ teaspoon turmeric
  • ¾ cup sugar
  • ½ cup white vinegar
  • ¼ cup cold water or ¾ cup rice vinegar


Slice the pepper and onion, and place along with sliced garlic and cucumbers into a 2 quart size bowl.

Add salt, celery seed, mustard seed, red pepper flakes, and turmeric. Stir gently and let stand one hour.

In a medium saucepan over medium heat, bring vinegar, water, and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.

Pour over vegetables and stir to blend. Cool, cover and refrigerate, pickles are ready to eat in 2 days. Store covered in refrigerator. They stay crunchy up to about 3 weeks in the refrigerator.

©2008 WHYY