Aunt Sarah's Cucumber Pickles Recipe

Aunt Sarah's Cucumber Pickles Recipe

History and Fun Facts:

Cucumber pickles have been enjoyed for centuries and have become a staple in many cultures around the world. They are believed to have originated in India, where they were first preserved using vinegar and spices.

Aunt Sarah's Cucumber Pickles recipe has been passed down through generations in our family, with Aunt Sarah being the one who perfected the recipe. Known for her delicious and crispy pickles, Aunt Sarah always emphasized using only the late-season cucumbers for pickling. This ensured that the cucumbers were at the peak of their flavor and texture, resulting in truly amazing pickles.

Ingredients:
- Small green cucumbers (late-season)
- 3/4 cup of salt
- 7 cups of cold water
- Small onions
- 1 cup of good sharp cider vinegar
- 1/2 cup of water (if needed)
- 1 teaspoonful of sugar
- A couple of whole cloves

Instructions:

1. Start by cutting the small green cucumbers from the vine, leaving a half-inch of stem. Scrub the cucumbers with a vegetable brush to remove any dirt or impurities.

2. Place the cucumbers in a large bowl, and pour over a brine that is almost strong enough to float an egg. To make the brine, dissolve 3/4 cup of salt in 7 cups of cold water. This proportion should be just right for the brine. Allow the cucumbers to stand in the brine overnight.

3. In the morning, drain off the salt water from the cucumbers.

4. Heat a small quantity of the salt water and pour it over small onions that have been "skinned." Use approximately half the quantity of onions that you have of cucumbers or less. This step helps to soften the onions a bit.

5. Next, heat 1 cup of good sharp cider vinegar in a saucepan. If the vinegar is too sour for your taste, add 1/2 cup of water to mellow it down. Also, add 1 teaspoonful of sugar and a couple of whole cloves for added flavor.

6. Drain the cucumbers and onions from the salt water and pierce each cucumber several times with a silver fork.

7. Place a layer of cucumbers and onions in an agate stew-pan containing the hot vinegar. Allow them to remain in the vinegar for a few minutes until heated through.

8. Fill heated glass jars with the cucumbers and onions, taking care not to break or damage them. Pour the hot vinegar over the cucumbers and onions until the jars are quite full.

9. Place rubbers on the jars and screw on the tops tightly. The pickles need to be stored in airtight jars to preserve their flavor and texture. Press a knife around the edge of the jar tops to ensure that they are perfectly sealed.

10. Let the jars stand for 12 hours, then screw down the tops again for extra security. This step helps to ensure that the jars are perfectly airtight, which is essential for preserving the pickles well.

11. Store the jars in a cool, dark place for at least six months before opening. The pickles will develop their flavors and become delightfully crisp and fine over time.

Similar Recipe Ideas:

If you enjoy pickling vegetables, here are a few similar recipes you might want to try:

1. Bread and Butter Pickles: These sweet and tangy pickles are made with cucumbers, onions, vinegar, sugar, and spices. They are perfect for sandwiches and burger toppings.

2. Dill Pickles: Made with fresh dill, cucumbers, garlic, and spices, dill pickles are classic and flavorful. Their salty and tangy taste makes them a popular choice for snacking.

3. Pickled Jalapenos: If you love spicy food, pickled jalapenos are a must-try. They add a fiery kick to tacos, nachos, and sandwiches.

Experiment with different vegetables, spices, and flavors to create your own unique pickling recipes. Pickles are a versatile and delicious way to preserve the flavors of the season all year round. Enjoy the process of pickling and savor the homemade goodness!