Wash mason jars and lids in hot soapy water, rinse and place on a clean tea towel to dry, ready to fill.
Wash and cut cucumbers in ¼ inch (6mm) slices. Peel onion and thinly slice. Prepare the garlic.
Layer the cucumber and onion slices in each mason jar. Tightly pack and top with a garlic clove.
In a large pot, make brine. Add the vinegars, salt, sugar, mustard seed, celery seed and turmeric. Bring to a boil to dissolve sugar and salt. Let simmer for 5 minutes.
Pour the hot brine over the vegetables, leaving ½” (1.2cm) from the top of the jar. Distribute any leftover mustard and celery seeds into the jars.
Pickles may be stored in the refrigerator for up to 1 month.
Pickling Note: If there is too much brine, use it as a quick bath for a favorite vegetable. If you are short on brine, raid the fridge and top up jars with store bought pickle brine.
Wash mason jars and lids in hot soapy water, rinse and place on a clean tea towel to dry, ready to fill.
Wash and cut cucumbers in ¼ inch (6mm) slices. Peel onion and thinly slice. Prepare the garlic.
Layer the cucumber and onion slices in each mason jar. Tightly pack and top with a garlic clove.
In a large pot, make brine. Add the vinegars, salt, sugar, mustard seed, celery seed and turmeric. Bring to a boil to dissolve sugar and salt. Let simmer for 5 minutes.
Pour the hot brine over the vegetables, leaving ½” (1.2cm) from the top of the jar. Distribute any leftover mustard and celery seeds into the jars.
Pickles may be stored in the refrigerator for up to 1 month.
Pickling Note: If there is too much brine, use it as a quick bath for a favorite vegetable. If you are short on brine, raid the fridge and top up jars with store bought pickle brine.
