The Program

1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
Pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice

The Prep

There’s nothing to this. Alton suggests using spring loaded, rubber sealed glass containers. I opted for good ol’ fashioned Ball jars. Why? Because that’s what I have. I have a couple small spring loaded glass containers, but I keep coffee beans in them.

The Process

10 minutes… that’s all it takes. Mix together everything but the onion and cucumbers (which should be sliced and waiting patiently in the containment unit. Once the the other stuff comes to a boil, reduce the heat and let it simmer for about 5 minutes – just long enough to get all the flavors goin’. Fill the jar with the liquid and wait a couple of days (don’t forget to refrigerate) and enjoy.

The Payoff

So, how are they. Well after 24 hours they are just starting to really get the pickle flavor. I expect in another couple of days they will be even better. Are they the best homemade pickles I’ve ever had – no. My mom’s recipe still holds that distinction, but these are pretty good and really easy – especially if you need some in just a couple of days.

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