You'll love them anywhere!
- 8 to 10 cucumbers, thin slices (I use small cucumbers)
- 25 small colored onions, peeled
- 1 cup (500 mL) coarse salt
- 2 tsp. celery seed
- ½ tsp. ground turmeric
- 2 teaspoons mustard seeds
- 500 ml vinegar
- 1 cup sugar
Sprinkle cucumbers and onions with coarse salt and let stand for several hours. (me 3)
Rinse the pickles and onions with water to remove the salt.
Wash the glass jars in the dishwasher and sterilize the jars by boiling them in a saucepan of boiling water (I dry them in the oven)
In a cauldron, boil the vinegar, to remove its excess acidity. Add sugar, spices, onions and pickles to the boil.
Simmer for about 10 minutes and pour the boiling contents into the mason jars.
Close the pots and put back in boiling water for 10 minutes. Make sure the water covers all jars
You will hear a dry noise confirming that the pots are sealed. After two months, your pickles will be crunchy and delicious. They will keep fresh for several years.
Source: Dans notre maison · Photo Credit: Ma fourchette