Famous Back Eddy House Pickles

Famous Back Eddy House Pickles

From Quick Pickles: Easy Recipes with Big Flavor (my modifications are in the parenthesis)

  • 2 pounds pickling cucumbers, less than 5 inches long (2 regular cukes, about 1 1/4 pounds)
  • 3 tablespoons kosher or other coarse salt (1 1/2 tablespoons table salt)
  • 3 tablespoons vegetable oil (about 1 tablespoon olive oil)
  • 5 cloves garlic, peeled and bruised (full amount)
  • 1 pound carrots, peeled and cut on diagonal into 1/4-inch slices (1/2 a pound)
  • 1 red bell pepper, cut into 1/2-inch pieces (I used 1 red pepper and left out the green pepper entirely)
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 2 medium onions, peeled and thinly sliced (1 onion)
  • 4 cups cider vinegar (2 cups, or one 16 oz bottle)
  • 2 1/4 cups brown sugar (1 cup)
  • 1 teaspoon fennel seed (full amount)
  • 1 teaspoon ground cloves (full amount)
  • 2 bay leaves (full amount)
  • 1 tablespoon yellow mustard seed (full amount)
  • 2 tablespoons prepared Dijon mustard (full amount)
  • 2 teaspoons whole allspice berries, cracked (full amount)
  • 2 teaspoons coriander seed, toasted, cracked (full amount)

Trim and discard the blossom ends of the cucumbers, then cut the cucumbers into rounds about 1/4 to 3/8 inch thick.

In a medium nonreactive bowl, combine cucumbers and salt; toss to coat. Cover with ice cubes and let stand in refrigerator for 1 to 2 hours.

Drain the cucumbers, rinse well, then drain them again.

In a medium saute pan, combine the oil, garlic, carrots, bell peppers, and onions and cook over medium heat, stirring occasionally to prevent browning, until the carrots "sweat" and soften a bit, 5 to 10 minutes. Remove from heat and combine with the cucumbers.

In a nonreactive pan, combine the vinegar, brown sugar, and all the spices. Bring to a boil over medium high heat, stirring to dissolve the sugar. Continue to boil for 5 minutes to flavor the syrup with the spices.

Pour the boiling syrup over the vegetables, allow to cool to room temperature, and then cover and refrigerate.

This pickle will keep, covered and refrigerated, for 1 month.