INGREDIENTS:
🌶5½cups
about 1½ pounds thinly sliced (about ¼-inch) pickling cucumbers
🌶1½ tablespoons kosher salt
🌶1cup thinly sliced sweet onion
🌶1cup granulated sugar
🌶 1cup white vinegar
🌶½cup apple cider vinegar
🌶¼cup brown sugar
🌶1½ teaspoons mustard seeds
🌶½ teaspoons celery seeds
🌶1/8 teaspoon ground turmeric
DIRECTIONS:
🌶Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
🌶Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
🌶Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
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