Ingredients
Scale
- 4 pounds of fresh cucumbers (preferably pickling cucumbers)
- 3 cups of white sugar
- 2 cups of white vinegar
- 1 tablespoon of salt
- 2 teaspoons of ground turmeric (for color and flavor)
- 2 teaspoons of pickling spice
- 1 teaspoon of celery seed (optional but recommended)
- 1 large onion, thinly sliced
- Fresh dill sprigs (optional, for added flavor)
Instructions
- Start by washing the cucumbers thoroughly. Slice them into thin rounds or spears, depending on your preference. Set aside.
- In a large saucepan, combine the white vinegar, sugar, salt, turmeric, pickling spice, and celery seed. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely. Once boiling, remove from heat.
- Pack the cucumber slices, onions, and dill (if using) into sterilized glass jars, leaving about half an inch of headspace. Pour the hot brine over the ingredients, ensuring they are fully submerged.
- Seal the jars with sterilized lids. For longer storage, process the jars in a boiling water bath for about 10 minutes. Allow the jars to cool completely, then store in a cool, dark place for at least 24 hours before tasting to let the flavors meld.
Notes
- Use pickling cucumbers for a crunchier texture; regular cucumbers may result in softer pickles.
- For authentic Amish flavor, stick with sugar. Honey or sweeteners can be experimented with but may alter the taste.
- Allow at least 24 hours for flavors to develop after sealing the jars.
- Proper sealing and storage can preserve your pickles for up to a year.
- Prep Time: 30 minutes
- Cook Time: 10 minutes (brine preparation and processing)
- Category: Appetizer, Condiment
- Method: Canning, Preservation
- Cuisine: American, Amish
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 spear or 2 slices
- Calories: 20 kcal Kcal
- Sugar: 3 g
- Sodium: 100 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg