These classic pickles are as American as peanut butter and one of the products I sorely miss now that I am living in London. It’s forced me to make my own and they aren’t far off the jars of yellow-hued slices sold all over America. Baby kirby cucumbers or gherkins work best for this but I have also used the small Persian or Lebanese cucumbers.
Put the cucumbers, onion slices and salt in a bowl, cover with iced water and soak for 1 hour. Drain well.
Meanwhile, combine the vinegar, water, sugar, turmeric, celery seeds, chilli flakes and mustard seeds in a small saucepan over medium heat. Bring to the boil, then simmer for 5 minutes. Remove from the heat and stand until cooled to room temperature.
Transfer the cucumber and onion mixture to a
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