Ingredients and Weight: - 12 Kirby cucumbers, sliced into 1/4-inch rounds - 1 cup granulated sugar - 1/2 cup apple cider vinegar - 1/4 cup white vinegar - 1/4 cup kosher salt - 1 teaspoon mustard seeds - 1 teaspoon celery seeds - 1/2 teaspoon turmeric powder - 1/4 teaspoon red pepper flakes
Preparation Time: 15 minutes Cooking Time: None Difficulty Level: 2/5
Preparation Method Steps: 1. Combine the sliced cucumbers, sugar, apple cider vinegar, white vinegar, salt, mustard seeds, celery seeds, turmeric powder, and red pepper flakes in a large bowl. 2. Stir until the cucumbers are evenly coated with the liquid. 3. Cover and refrigerate for at least 4 hours, or overnight.
Nutritional Information: - Calories: 50 per serving - Fat: 0g - Carbohydrates: 13g - Protein: 1g
Dish Characteristics: - Crisp and tangy - Perfect for salads, sandwiches, or as a standalone snack - Can be stored in the refrigerator for up to 2 weeks
User Comments: - "These pickles are so good! I love the balance of sweet and tart." - "They're the perfect addition to any summer cookout." - "I can't believe I can make pickles so easily at home."
Special Precautions and Tips: - Use fresh Kirby cucumbers for best results. - If you don't have Kirby cucumbers, you can substitute another variety, such as English cucumbers. - Be sure to slice the cucumbers thinly so that they will pickle evenly. - If you want spicier pickles, add more red pepper flakes. - Store the pickles in an airtight container in the refrigerator for up to 2 weeks.