Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Cucumber pickles with onions or vegetable medley
Ingredients:
8 cups cucumbers, thinly sliced
1 cup onion, peeled and sliced
(2 medium onions), or in place of onion, an equal amount of other vegetables such as cauliflower, peppers or carrots as desired
Pickling Solution
4 cups vinegar (5% acetic acid)
2 cups sugar
1⁄3 cup canning and pickling salt
11⁄2 tsp. each of celery seed, mustard seed and turmeric
Method:
Mix pickling solution ingredients together until sugar is dissolved.
This mixture does not have to be heated, but heating will more rapidly dissolve the sugar and
pickle the vegetables.
Wash and prepare vegetables, trim blossom ends from cucumbers and discard.
Fill hot sterilized pint or quart jars with thinly sliced cucumbers and other vegetables.
Cover vegetables with hot pickling solution, and cap
jars with clean lids.
Label and date, and store in the refrigerator at 40° F or colder for up to 2 weeks.
This pickle is not heat processed and must be kept refrigerated.
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