- 6 lbs thinly sliced, unpeeled, unwaxed cucumbers (about 40 pickle sized Kirby cukes, will make about 4 quarts. The thinner they’re sliced, the more you will pack into each quart. Large English cucumbers will work too if Kirbys aren’t in season.)
- 3 thinly sliced large white onions (1-1/2 to 2 cups)
- 7 large garlic cloves, sliced (or to taste, at least 2 cloves)
- 1/3 cup kosher salt
- 2 quarts ice cubes
- 4 cups sugar
- 1 ½ tsp. turmeric
- 1 ½ tsp. celery seed
- 3 c. white vinegar
In a very large bowl, mix cucumber slices with onion, garlic, and salt. Cover with ice cubes and let stand for 3 hours.
Run empty jars and lids through double dishwashing cycle, using a little detergent only on the first wash.
Combine remaining ingredients in large pot. This won’t look like enough pickling liquid, but the cucumbers will slump down while brining.) Bring to boil. Drain, than add cucumbers garlic and onions. Return to boil. Cook on medium heat for 5 minutes, stirring to ensure even cooking. Put the jars on a large sheet pan. Fill clean jars with hot pickles and juice. Wipe off jar threads with clean damp paper towels. Cap and turn upside down for 15 minutes to ensure that all interior surfaces of jars are sterile. After 15 minutes, turn upright and store.
These are ready to eat after a few days, and the longer they sit, the better they get.
- Cuban Bread or French bread with thin crispy crust. Even Ciabatta will work on these.
- Crispy Bread and Butter Pickles (recipe above.)
- Smoked ham, thinly sliced
- Roast pork, thinly sliced
- Swiss cheese
- Yellow mustard
Spread both sides of bread with yellow mustard.
Layer: Swiss cheese, roast pork, smoked ham, pickles (enough for every bite) and another layer of cheese. Grill on a panini press, Forman grill, or grill pan with a weight on top. (another pan with several large cans of tomatoes works, or a brick.)
Grill until cheese melts on both side, smashing the sandwich until it’s as flat as possible. Enjoy!