Ingredients

The following ingredients have 10 Servings
  • 2 pounds mini cucumbers
  • 1 medium white onion, halved and thinly sliced (about 1 cup)
  • 3 tbsp pickling salt (heaping tablespoons)
  • 2 cups ice cubes or more
  • 3 cups cider vinegar or distilled white vinegar
  • 2 1/4 cups sugar
  • 1 1/2 teaspoon whole mustard seeds
  • 1 teaspoon celery seed
  • 1 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon turmeric
  • 1 teaspoon black tea leaves (divided)
  • 8 garlic cloves, peeled
  • 16 dried red chili peppers*

Instruction

  • To draw out excess liquid and increase crunch, toss cucumbers with salt in a large bowl.
  • Add ice, fill with cold water and refrigerate overnight. Drain. Rinse well, and drain again.
  • In a medium saucepan add the onion, vinegar, sugar, mustard seeds, celery seeds, peppercorns, turmeric, garlic, and red chili peppers bring to a simmer, stirring until the sugar dissolves. Remove from the heat. Set aside while preparing the jars.
  • Add the cucumbers to the pickling liquid.
  • Place 1/4 teaspoon of black tea leaves in each canning jar. Fill 4-pint jars with cucumbers, onion, garlic, and peppers packed tightly. (Adding 2 garlic cloves and 4 peppers to each jar.)
  • Ladle the pickling brine into each jar, leaving about 1/2 inch below the jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly lids and screw tops.
  • Refrigerate jars immediately.
  • Serve in 7 days.
  • (use within 3-4 weeks)