Spicy Brown Sugar Pickles


8 Persian cucumbers, ⅛ ″ slices
1/2 medium red onion, sliced thin
1/2 cup water
1/2 cup sugar
2/3 cup brown sugar
2 tablespoons molasses
1 tablespoon kosher salt
3 tablespoons pickling spices
2 teaspoons celery seed
2 teaspoons red pepper flakes


Toss the cucumber and onion slices together in a large bowl. Set aside.
Wash, rinse and completely dry four 12-ounce jars with lids. Evenly distribute the cucumbers and onions between the bottles. Set aside.
Pour the remaining ingredients into a medium sauce pan over medium high heat. Bring to low boil, then reduce to a simmer. Stir well, making sure all of the sugar has dissolved. Remove from heat and allow to cool to room temperature.
Once the liquid has cooled, carefully divide the brine between all four jars. Apply the lids and refrigerate for at least 24 hours. Eat the pickles within two weeks.


Pickles, oh sweet pickles. Cucumbers packed in a sweet, salty brine that adds flavor of course and also provides short-term preservation. This is the easy way to do your own canning in a pinch. These jars are not boiled, filled, sealed and boiled again. If you’re willing to shorten the amount of time you can hold on to your goodies, try this quick ‘can’ method, also called refrigerator pickles. Save leftover lidded jars, pack them with your food, brine and seal. You have pickled in a pinch. Pickling spices can be found at any grocery store. Most of the ingredients are the same–cloves, black peppercorns, allspice, red pepper flakes, bay leaves, fennel seeds, celery seeds, caraway seeds–and you can adjust the flavors you want by adding additional whole spices. As for the cuke, choose one without the waxy skin on American cucumbers. Persian and English varieties are great.


12 servings


Monday, October 11, 2010 - 5:24pm


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