Quick Pickles
Author: 
Yields: 2 quarts
 
Tart, sweet, and succulent pickles.
Ingredients
  • 1 cup kosher salt
  • 5 pounds cucumbers, sliced ⅛-inch 
thick and peeled with alternating 
stripes*
  • 8 cups water
  • 8 cups ice
  • 1 pound yellow or sweet onions, 
thinly sliced
  • 3 cups apple cider vinegar
  • 3 cups sugar
  • 1 tablespoon mustard seeds
  • 1 tablespoon turmeric
  • 1 tablespoon coarsely ground black 
pepper
  • 1 tablespoon fennel seeds
  • 1 tablespoon crushed red pepper
  • 1½ teaspoons celery salt
Instructions
  1. In a large bowl, combine salt, cucumber, 8 cups water, and ice. Refrigerate overnight.
  2. Drain cucumber, and rinse with cold water. Drain well. In a large bowl, combine cucumber mixture and onion. Transfer mixture to clean, heat-proof jars. In a medium pan, combine vinegar, sugar, mustard seeds, turmeric, black pepper, fennel seeds, red pepper, and celery salt. Bring to a boil over high heat, and pour over cucumber mixture.
  3. Immediately cover jars, and let cool at room temperature 30 minutes. Refrigerate overnight. Pickles can be refrigerated up to 3 weeks.
Notes
*An equal weight of green beans, cauliflower florets, radishes, or baby carrots, or a combination, may be substituted.
Recipe by Louisiana Cookin' at https://louisianacookin.com/quick-pickles/