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from other experience making sauerkraut, after slicing the cucumbers, I salted them (kosher salt) and left them in a covered bowl to draw off moisture – you can get quite a lot. then rinse the slices and follow recipe as above. they seem to me they come out a little crisper this way.
Is it possible to do this using whole, small or mini cucumbers instead of slicing large ones?
Hi, Christine! Yes, I think other cucumbers would work fine in this recipe. Let us know how it goes!
Looks like a winner. . . . .I wonder if you have a recipe for pickled sausages and hard boiled eggs?? . . . . .Years ago (too many) I could get them in bars in Florida, and I think they were made under a name such as MAX’s Pickled Sausages ????????. . . I enjoy the recipes very much, but don’t do much cooking anymore as we live in an apartment, now. .
Thank you very much for your prompt response. . . . .
Hi, Howard! We’ll have to look into pickled sausages — that’s a new one for me. But check out our recipe for Pickled Eggs right here!
If you don’t have pickling spice, what do you suggest using?
I always go for mustard seeds, bay leaves, and peppercorns. You can also add cloves (one per jar is enough I think) or allspice.
Hi, Susie! You can make your own blend of spices, if you like. Here’s our recipe: Basic Pickling Spice Blend.
Thanks for the inspiration! I’m making these tonight. One question… Where’s the garlic:)
Hi, Jon! You can definitely add garlic if you like! Smash 2 to 3 cloves and add them along with the cucumbers and onions.
This will be my 1st attempt at making my own pickles. I’m excited.
Is the sugar ‘required’? How much will it affect things if I leave it out?
In this recipe, the sugar really does balance out the tartness of the vinegar. Without any sugar, the cucumbers will definitely pickle, but they’ll be quite sour. I’d try cutting the amount in half to start, and seeing if they come out to your taste!
you can also change the balance slightly – a bit more water, a tad less vinegar.