Glorious Excess Ice Box Pickles
Makes 4 to 5 cups
4 cups thinly sliced small cucumbers (finger-length ones) or other vegetable
1 cup thinly sliced seeded fresh chilies (optional)
1 cup thinly sliced onions
2-1/2 tablespoons salt
1-2/3 cups white vinegar
1-2/3 cups sugar
8 whole cloves
15 black peppercorns, bruised
1/4 teaspoon ground turmeric
12 whole allspice, bruised
1 teaspoon each mustard seeds and coriander seeds
In a glass or stainless bowl, combine the cukes, chilies (if using), onions and salt with an equal amount of ice cubes. Let stand 3 to 4 hours. Before using, drain thoroughly.
Make syrup by boiling together ingredients in a stainless-steel or enamel-lined saucepan for 1 minute. Add the drained vegetables. Heat just to boiling. Pack into jars, cover and chill. Keep in the refrigerator.