Sweet and sour pickles are a popular favorite deli condiment. Now you can make them at home.
- Prep Time : 10 min
- Cook Time : 20 min
- Ready Time : 30 min
Servings
64
Ingredients
- 8 large cucumbers
- 2 medium onion sliced into rings
- 1 whole green pepper diced
- 1 clove garlic diced
- 2 tablespoons kosher salt
- 1 2/3 cups sugar
- 1 cup apple cider vinegar
- 2 teaspoons mustard seeds
- 1 teaspoon fennel seeds
- 6 whole cloves
- 1 teaspoon turmeric
Directions
- Slice the cucumbers into rounds.
- Boil all of the ingredients except the cucumbers in one liter of water.
- Add cucumbers. Bring back to boil.
- Remove from heat. Store in jars in the refrigerator.
Comments
Nutritional Information
Servings Per Recipe: 64
Amount Per Serving
Calories: 29
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 217mg
- Total Carbs: 6.8g
- Dietary Fiber: g
- Protein: .4g
What are fennel seeds in Hebrew?
shumar, no?
FeNnel…duh
Z'raei Shumar
http://cooking.marcgottlieb.com/2012/04/hebrew-english-spice-chart/
I'm going to try this!
Great chart, thanks! Going to print it and keep it in my bag.
yup, fennel is shumar so you want zir'ei shumar. (aka bishbash/Morrocan)
So the real reason I made these was because I promised a catering client Tartar sauce for their salmon, as something "kid friendly". Needless to say, they don't have sweet relish in this country.
So now I have a jar of these pickles, and I'm still working on a hot dog recipe.
I love bread and butter pickles! I made these. They're awfully sweet. But I think they will be great cold after a day or two. PS I got my fennel in the tea section of the natural food store, loose in a bag.
so i've been making these alot. can i reuse the brine? just keep adding in more cucumbers? we eat it more like cucumber salad than like pickles.
Boiling the brine and then submerging the pickles helps them cure faster. If you keep boiling the brine, It'll get very concentrated.
As for being too sweet, these are meant to be sweet, not sour. Of course you can adjust the recipe to suit your taste.