Ingredients for Aristocrat Pickles
- 2 pounds thinly sliced cucumbers
- 2 tablespoons salt, 2 quarts cold water
- 1 cup sugar
- 1 teaspoon mustard seed
- Not found in recipe
- 1 pound thinly sliced onions
- 2 cups white vinegar
- Not found in recipe
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
- 1/4 cup pickling salt
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How to Make Aristocrat Pickles
- Soak 1 pound of thinly sliced onions and 2 pounds of thinly sliced cucumbers in 2 quarts of cold water with 2 tablespoons of salt for 2 hours. This step draws out excess moisture and enhances the crispness of the pickles.
- Drain the onions and cucumbers thoroughly. Rinse briefly under cold water.
- In a large saucepan, combine 2 cups white vinegar, 1 cup water, 1 cup sugar, 1/4 cup pickling salt, 1 teaspoon celery seed, 1 teaspoon mustard seed, and 1/2 teaspoon turmeric. Bring this mixture to a rolling boil over medium-high heat.
- Gently add the drained onions and cucumbers to the boiling pickling solution. Reduce heat to a simmer and cook for 25 minutes, ensuring the vegetables are submerged in the liquid.
- Carefully pack the hot pickles into clean, sterilized jars, leaving 1/2 inch of headspace. Wipe the rims clean, and seal the jars tightly.
- Process the jars in a boiling water bath for 10 minutes (adjust according to your altitude – consult a canning guide for specifics). Remove from the bath, and let cool completely. Check for seals. Once cooled, store in a cool, dark place.
- Chill for at least 24 hours before serving to allow the flavors to fully develop. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
441g
Fat
0g
Carbs
41g
