Jim Coleman Recipes

Pickles

Ingredients:

• 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

Directions:

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.