Makes 1 ½ Quarts
3 Cups Granulated Sugar
2 Cups Apple Cider Vinegar
1 Cup Spanish Sherry Vinegar
1 Cup Water
2 Bay Leaves
1 Jalapeno Thinly Sliced Crosswise
1 Tablespoon Yellow Mustard Seed
1 Tablespoon Turmeric
6 Garlic Cloves Smashed
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
12 Kirby Cucumbers, Sliced Crosswise into 1/4 Inch Slices
1 Cup White Pearl Onions, Peeled and Left Whole
In a large pan, such as a Dutch oven, add the sugar, vinegars, water, bay leaves, jalapeño mustard seed, turmeric, garlic cloves, salt and pepper. Bring the mixture to a boil for 10 minutes, until slightly reduced and syrupy.
Add the cucumbers and the pearl onions to the pan and bring back to a boil. Cook for 2 Minutes stirring to get all covered with the liquid. Remove from the heat and let the pickles cool in the liquid.
Put the pickles into glass canning jars loosely packing and pour in as much of the liquid as possible to cover the pickles. Cool completely in the jars before covering and refrigerating.
Pickles will last several months in the refrigerator as long as they are covered with the liquid.
