How to make pickles perfect for sandwiches

This recipe lets you preserve ingredients that are perfect with meat sandwiches. One of the benefits of making your own pickles is the ability to vary the spices to suit your taste; make notes after your first batch to tailor the next one.

Makes 4 litres (8 pints)­­

• 30 small to medium pickling cucumbers, unpeeled, sliced 6 mm (1/4 in) thick
• 8 large yellow onions, halved lengthwise and cut crosswise into thin slices
• 1 medium red pepper, cored, seeded and chopped
• 125 ml (1/2 c) pickling salt
• 1 kg (4 c) crushed ice
• 1 L (4 c) white vinegar
• 1.2 L (4 1/2 cups) sugar
• 30 ml (2 tbsp) mustard seed
• 10 ml (2 tsp) celery seed
• 15 ml (1 tbsp) ground turmeric
• 5 ml (1 tsp) ground ginger
• 5 ml (1 tsp) black peppercorns1. In a very large colander set over a larger bowl or Dutch oven, combine the cucumber slices, onions and red pepper. Sprinkle the vegetable mixture with the pickling or kosher salt and toss well. Cover the vegetables with a five centimetre (two inch) layer of crushed ice. Refrigerate for three to four hours, adding ice as needed.

  2. In a large, heavy, nonreactive pot or Dutch oven over moderate heat, combine the vinegar, sugar, mustard seed, celery seed, turmeric, ginger and peppercorns; bring the mixture to a boil and boil for 10 minutes. Stir in the cucumber mixture and return just to a boil.

  3. Ladle the vegetables and liquid into sterilized 500 millilitre (one pint) canning jars, leaving six millimetres (1/4 inch) of space between the top of the mixture and the rim of the jars. Run a long, thin spatula around the inside of the jars to release any trapped air bubbles. Wipe the rims, cover and process for 10 minutes in boiling water.

  4. Cool and test for airtight seals. Label, date and store in a cool, dark place for four to six weeks. Once opened, store the pickles in the refrigerator.

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