Can we do a little bragging? We published this recipe in COOKING LIGHT a few years ago and it got a five-star rating from their test kitchen. They apparently give out less than a dozen of those a year.
No wonder this one was a success: sweet and sour cucumber pickles, spicy and aromatic as well. Best of all, you don't have to steam up the house with a canning kettle.
We've made it every year since. In the summer, we like to bring the jar out from the fridge, set it in the middle of the coffee table, and let our friends nibble away over margaritas or other cocktails.
No doubt: these pickles are a treat. What's more, they keep for a month. So grab some cukes and let's make pickles!
First off, slice 3 pounds (about 1 1/3 kilograms) of medium cucumbers into 1/4-inch thick disks. (That's a-little-more-than-1/2-centimeter thick disks. And you'll end up with about 12 cups.) Place the rings in a large bowl, add 3 tablespoons kosher salt, toss well, cover, and refrigerate for 1 1/2 hours.
Those salted cukes will have given off liquid galore. Drain them in a colander, rinse them well to get rid of excess salt, and drain them well again, shaking the colander over the sink to get out as much water as you can.
Layer the cucumber rings in a heat-safe, 1-gallon (4-liter), glass jar with 2 1/4 cups thinly sliced yellow onion. (That'll be about 1 very large onion, thinly sliced.)
Now you're ready to make the brine. Mix all this in a large saucepan: 2 cups (475 ml) plain white vinegar, 2 cups (400 grams) granulated white sugar, 1 cup (240 ml) cider vinegar, 1/2 cup (90 grams) packed light brown sugar, 1 tablespoon yellow mustard seeds, 1 teaspoon celery seeds, 1/4 teaspoon turmeric, and 1/4 teaspoon ground cloves. Bring the mixture to a low simmer over medium-high heat, stirring constantly until both sugars have completely dissolved. Cool off the heat for 5 minutes.
Pour this hot vinegar mixture into the glass jar. Let stand uncovered at room temperature for 1 hour. Then cover and refrigerate for at least 24 hours or up to 1 month. Use long lobster forks or nut picks to dig out the cucumbers--and enjoy every last bite of summer!