LOS ANGELES—The sweet, satisfying crunch of homemade pickled treats can be a life changing experience. Many restaurants feature quick pickled appetizers or sides on their menus, and perhaps you have wondered just how it was to do. Or maybe you have fond memories of a family member stocking the pantry with pickled items picked from the garden. Pickling is a very easy process, and it is ripe for experimentation.
Why not enjoy the warm days by grabbing your favorite summer fresh fruits and vegetables and popping them in jars with an array of pickling spices? Why not start with one of the most familiar - cucumbers? You can transform crispy cucumber into crispy pickles in less than 24 hours. You’ll find that making them is just as easy as eating them.
Spicy Brown Sugar Pickles - Approximately four 12-ounce jars
8 large Persian cucumbers, cut into 1/8" slices
1/2 medium red onion, sliced thin
1 1/2 cups apple cider vinegar
1/2 cup water
1/2 cup sugar
2/3 cup brown sugar
2 tablespoons molasses
1 tablespoon kosher salt
3 tablespoons pickling spices
2 teaspoons celery seed
2 teaspoons red pepper flakes
1. Toss the cucumber and onion slices together in a large bowl. Set aside.
2. Wash, rinse and completely dry four 12-ounce jars with lids. Evenly distribute the cucumbers and onions between the bottles. Set aside.
3. Pour the remaining ingredients into a medium sauce pan over medium high heat. Bring to low boil, then reduce to a simmer. Stir well, making sure all of the sugar has dissolved, approximately five minutes. Remove from heat and allow to cool to room temperature.
4. Once the liquid has cooled, carefully divide the brine between all four jars. Apply the lids and refrigerate for at least 24 hours. Eat the pickles within two weeks.