ED'S PICKLE MIX

facebook share image   twitter share image   pinterest share image   E-Mail share image



Ed's Pickle Mix image

Serve Ed McFarland's pickle mix alongside his recipe for lobster rolls for the perfect summer meal.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 10

6 to 8 Kirby cucumbers, thinly sliced crosswise
4 habernero peppers
1 cup pickling salt
1 cup sugar
1 1/2 cups red-wine vinegar
1/4 teaspoon whole black peppercorns
1/2 teaspoon celery seeds
1/4 teaspoon coriander seeds
4 whole allspice
3/4 teaspoon mustard seeds

Steps:

  • Place cucumbers in a large bowl. Cut 1 pepper in half and place in the bowl along with the 3 remaining peppers, pickling salt, 1/2 cup sugar, and 3 cups water. Toss to combine; cover and let stand overnight at room temperature.
  • Drain cucumber mixture; rinse under cold water. In another large bowl, mix together remaining 1/2 cup sugar, vinegar, peppercorns, celery seeds, coriander, allspice, and mustard seeds. Add cucumbers and peppers; toss to combine. Let stand at room temperature at least 3 hours before using.

There are no comments yet!