|5 pounds||Pickling cucumbers|
|1 medium||Yellow onion, julienned|
|5 cups||Kokomo Verjus|
|4 cupa||Granulated sugar|
|2 tablespoons||Pickling spice|
|2 teaspoons||Red pepper flakes, optional|
Preparation time: 4 hours. Pickles should marinate for a week.
Wash and slice cucumbers about a quarter inch thick.
Traditionally, these pickles have wavy edges. You can use a mandolin with a ripple blade or Zyliss makes a crinkle cut knife.
Place the cucumber slices in a bowl with the julienned onion and toss with the salt. Let sit for three hours to remove some water from cucumbers and season them.
Then rinse well to remove excess salt and set cucumbers aside.
In a large pot combine the rest of the ingredients and bring to a simmer. Add the cucumbers and onions to the pot, and bring back to a simmer and turn off.
Allow to sit for a week or so.
Yields: 8 pint-sized mason jars