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Combine the water, vinegar, salt and sugar in a saucepan, and heat until solids are dissolved. Let cool to room temperature. Add cucumbers and other ingredients to jars. When adding cucumbers to jars, make sure you leave enough room for the dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed, plus the brine. Add brine.
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Stir in vinegar. Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)
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Don't use whole pickles; the brine will take too long to penetrate them. Cut the cucumbers into slices that are ¼-inch (0.6 cm) thick, discarding the stem end. Cut the onion in half and slice ⅛-inch (0.3 cm) thick. Smash the garlic cloves. Stir the vinegar, hot water, and salt together until the salt has dissolved.
a jar filled with sliced cucumbers sitting on top of a white table next
Directions. Combine vinegar, peppercorns, coriander seeds, dill, Stevia, salt, and pepper flakes (optional) in a medium saucepan over high heat. Bring to a boil. Then turn off the heat and set aside. Combine the cucumbers, onions, and garlic, and tightly pack into a quart-sized glass jar with a lid or a Tupperware container with a lid.
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Sprinkle salt over sliced cucumbers and red onion. Place on tray lined with paper towels or in a colander to drain off any excess liquid. Let sit for 1 hour. Boil vinegar. Add vinegar, honey, garlic, water, and crushed red pepper to a small pot and bring to a boil. Stir until smooth and let boil for one minute.
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Add the sweetener (I used brown sugar substitute) and salt. Stir until all of the sweetener and salt are dissolved. Let it cool to room temperature. Thinly slice the cucumber using a hand slicer or a food processor using a slicing blade. Place the sliced cucumber into a sealable jar. Add the chilies and dill.
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Add sliced onion to the bowl and toss with cucumbers. In a small saucepan over medium heat, whisk together xylitol, white vinegar, apple cider vinegar, coconut palm sugar, mustard seeds, celery seeds and turmeric. Bring to a simmer and whisk until sugar dissolves (about 5 minutes). Pour hot vinegar mixture over cucumbers.
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Combine the vinegar, water, sweetener, salt and celery seed in a medium sauce pan over medium heat. Stir for 2-3 minutes over medium heat until the mixture is hot and the sweetener is fully dissolved. Do not allow to come to a boil. Remove from the heat. Allow to cool 5-10 minutes or until room temperature. Place the sliced cucumbers, onions.
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Directions. Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion. Combine vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, crushed red pepper, black pepper and garlic in a small saucepan; stir well. Bring to a boil; cook 1 minute.
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Cut the ends off the cucumber. For rounds, cut 1/4" thick. For spears, cut in half, then half again, then those halves into quarters. Will make 16 pickle spears. In the pint mason jar, combine the water, vinegar, salt, dill, garlic + peppercorns. Add in the cucumbers, cover, and refrigerate for at least 24 hours.
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Then add the sliced cucumbers and pour the filtered water over the cucumbers. Secure the lid on the jar and give it several shakes to distribute the ingredients. Place the jar in the refrigerator so the refrigerator pickles can chill, brine and marinate for the next 8 to 48 hours.
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Add the sugar, salt, vinegar and water to a saucepan. Heat on the stove, over low heat, stirring occasionally, just to dissolve the sugar and salt. Allow to cool while you prepare the cucumbers. STEP TWO: PREPARE THE CUCUMBERS. Cut the cucumbers into your desired shape, slice the onions and peel the garlic.
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1 to 2 tablespoons chopped fresh dill. 1/2 cup white vinegar. Slice your cucumbers very thin — I used 1/8-inch slices here but usually go even thinner on a mandoline. Place them in a 1-liter or equivalent lidded jar. Add 3 teaspoons salt and dill, then pour in white vinegar.
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Prepare the pickling brine. In a small saucepan, heat up 2 cups of water and a cup of vinegar. Once simmering, take off the heat and add Erythritol and salt. Stir until dissolved and set aside. Peel and slice the onion and garlic.
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After referring to note regarding how to adjust this recipe for how sweet or sour you would like it, combine sugar substitute, water and vinegar in a large serving bowl. Stir until the sugar substitute dissolves. Add cucumbers and onion and stir. Salt and pepper to taste and refrigerate.
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Fill your jar (s) with vegetables and pack tightly, leaving a 1/2 inch headspace from the rim of the jar (s). Set aside. In a medium saucepan, mix water, vinegar, salt, and pickling spice together. This is your brine. Bring your brine to a boil and then turn the heat down to medium and simmer for 10 minutes. After the 10 minute simmer, begin to.
