This recipe can be scaled for any quantity of pickles. Finished pickles will last in the fridge for up to two weeks. Try them with cold poached fish, burgers, sandwiches or cheese and charcuterie platters!
- 5 English cucumbers, sliced thin
- 1 red onion, sliced thin
- 1 jalapeño, sliced thin (see note)
- 3 tablespoons salt
- 1 cup white sugar
- 3/4 cup apple cider vinegar
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
Place sliced cucumbers, onion, jalapeño and salt in a bowl and let sit for 30 minutes. Rinse with cool water and dry with paper towels. Pack into a heat-proof container or glass jar. Set aside.
The science of crunchy pickles: Salting the vegetables ahead of brining them will draw out water, and result in crispier pickles.
Combine the sugar, apple cider vinegar, mustard seed and celery seed in a small saucepan. Bring to a boil and stir until the sugar has dissolved. Set aside and let cool completely. (You can speed this process up by chilling in the refrigerator.) Once cool, pour over the cucumber mixture. Tap the jar gently on the countertop to remove air bubbles, topping with more brine if necessary. Place on the lid and tighten. Allow to cool to room temperature before moving the jar to the refrigerator.
Note: Adding a sliced jalapeño doesn’t add too much heat, but it does balance out the flavor in the pickle brine.
Wild in the Galley
- with Chef Erick Harcey -
Make this recipe while following along with Chef Harcey.