Emeril's Homemade Sweet and Spicy Pickles
"NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market...."
INGREDIENTS
•
3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
•
2 cups sliced onions
•
1/2 cup pickling salt
•
6 cups water
•
3 cups white vinegar
•
1 1/2 cups apple cider vinegar
•
3 1/2 cups sugar
•
2 tablespoons yellow mustard seeds
•
1/2 teaspoon turmeric
•
4 whole cloves
•
10 tablespoons roughly chopped garlic
•
24 dried cayenne peppers
•
2 teaspoons 100 percent Natural Pickle Crisp, optional
Comments & Reviews
Just A Pinch Sweepstakes