16 September, 2020
Sweet Onion Pickles
Last week, we learned how to make garlic dill pickles. This week, we’re trying something a little different.
I love pickles, and I always have, but I’ve never liked sweet pickles. Unfortunately, I realized that I’d run out of dill while I was in the middle of mixing brine for the cucumbers I’d already sliced and put into clean jars. After some quick thinking and a little poking around on the internet, I ended up with this recipe. Even if you’re not usually a pickle person, these are a treat. They are sweet but not candied, salty but not pucker-inducing, and perfectly oniony and crunchy. Best of all, like my dill recipe, they’re refrigerator pickles, so you can easily make them in a pinch (and then play the waiting game while your fridge does the rest).
4 medium Pickling cucumbers
1 small Sweet onion
1 cup Apple cider vinegar
1 cup Water
2 tbsp Sugar
1 tbsp Pickling salt
1 1/2 tsp Pickling spice
1 Pint jar, sanitized
Bring a pot of water to a boil and submerge your jar and lid. Let them rest in the boiling water while you prep.
Thinly slice your cucumbers (~1/4 inch) or cut them into spears. In a small bowl, combine the brine ingredients. Once your brine is mixed, remove your jar from the water and let it cool.
Pack the jar with cucumber slices, leaving room at the top to pour in the brine. Once the jar is filled with cucumbers and brine, seal the lid and place in the fridge.
The pickles will take 3-7 days to set up (I usually wait a week for the strongest flavor). Shake the jars daily to move the brine around while they’re pickling. Once they’re done, enjoy!