This is a simple recipe, and the result has tons more flavor than the store-boughts. Less sweet, more zesty.
Recipe courtesy of Hugh Acheson
Save Recipe Print
Total:
3 hr
Inactive:
3 hr
Level:
Easy

Ingredients

Directions

Wash the Kirby cucumbers under cold water and then slice into 1/3-inch rounds, about as thick as an Oreo. Peel the onion, cut in half lengthwise, and slice into semicircles the same width as the cukes. Toss the onions and the cucumbers in a bowl with the salt and let sit for 1 hour. Rinse well in a colander, drain, and place in a nonreactive bowl. Tear up the celery leaves and add to the mix, then set aside.

In a saucepan, combine the pepper flakes, fenugreek, tumeric, mustard seeds, the allspice berries, vinegar, 1/2 cup water, the sugar, and maple syrup. Bring to a rapid boil and then pour over the cucumbers. Leave them uncovered for 2 hours and then refrigerate. When they reach fridge temperature, cover with plastic wrap. Done. But they'll be at their best a day or two later. They'll keep in the refrigerator for about 10 days.

Cook's Note

You can use store-bought pickling spice instead of the allspice and preceding four ingredients, and you'll end up with good pickles, but not these pickles. And these pickles are better.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Homemade Peanut Butter

Recipe courtesy of Alton Brown

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

Nut Butter Brownies

Recipe courtesy of Food Network

Butter and Jam Thumbprints

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword