Someone gave us this recipe and dh loves it. He just brought home enough cucumbers and onions for 2 batches from the farmer's market so I thought I'd share the recipe while it's fresh in my head.
7 cups thinly sliced cucumber 1 cup thinly sliced onion (I just put the whole onion, or in today's case, onion and a half) 1/2 tsp whole celery seed 1 tbs salt (I use coarse sea salt) 2 cups sugar 1 cup vinegar
combine everything and refrigerate. It will look like there isn't enough liquid but there is. Trust me. Stir every day and eat it after 4 days.
Wash: "A man walks down the street in that hat, people know he's not afraid of anything." Jayne: "Da*n straight."
Apply pickles liberally to turkey sandwiches, salami sandwiches, meatloaf sandwiches, etc. or just eat them straight out of the bowl. These pickles are a crunchy comfort food for me. They make a sandwich incredible.
My mother used to make pickled cucumbers, as did her mother, who was originally from Hungary. Sometimes the onion was left out for us kids, and she didn’t use celery seed. Other recipes use garlic, coriander, etc.
It’s good over fresh sliced tomatoes too, but finding delicious tomatoes is tough here except in the summer, so I use sliced grape or cherry tomatoes.
Fermentation (salt) takes a while for health/gut benefits (probiotics). A friend keeps a special jar in a cabinet for that so I started reading about it. Neat article in case anyone is interested: history (so many countries) plus chart about vinegar (pickling) and salt (fermentation). People have been pickling for 4,000 years and tons of unexpected foods can be pickled. Okay, so I’m an information junky/nerd.