Ingredients and Weight:
- Cucumbers, 5 lbs (peeled, seeded, and cut into 1/4-inch slices)
- White vinegar, 2 cups
- Granulated sugar, 1 1/2 cups
- Pickling salt, 1/2 cup
- Mustard seeds, 1/4 cup
- Celery seeds, 1/4 cup
- Turmeric powder, 1/4 teaspoon
- Ginger powder, 1/4 teaspoon
- Cinnamon stick, 1 (3 inches long)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the cucumbers, vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, ginger, and cinnamon stick.
- Stir well to dissolve the sugar and salt.
- Cover the bowl and refrigerate for at least 4 hours, or overnight.
- After refrigerating, pour the cucumber mixture into a large saucepan and bring to a boil.
- Reduce heat to low and simmer for 15 minutes, or until the cucumbers are tender and the pickles have reached the desired sweetness.
- Remove from heat and let cool slightly before serving.
Nutritional Information:
- Calories: 110 per serving
- Carbohydrates: 26g
- Sugar: 23g
- Sodium: 510mg
Dish Characteristics:
- Sweet and tangy flavor
- Crunchy cucumbers
- Vibrant yellow color
- Refreshing summer snack or side dish
User Comments:
- "These pickles are the perfect balance of sweet and sour. They're so addictive!"
- "I love the crunch of the cucumbers and the flavorful brine. These pickles are a must-have for summer!"
- "They're so easy to make and add a delicious touch to any meal or snack."
Special Precautions and Tips:
- Use fresh cucumbers for best results.
- If you don't have pickling salt, use regular salt.
- Add extra spices, such as dill or garlic, to customize your pickles.
- Store the pickles in an airtight container in the refrigerator for up to 2 months.
