I haven't really canned, so this was my first try at learning the process. These are not actually canned, just soaked in vinegar. It should last about 3 weeks in the fridge. The Red Long onions of Tropea are about the size of a large shallot, so keep that in mind if you are substituting.
| Servings | Prep Time |
| 28 oz | 15 Minutes |
| Cook Time |
| 5 Minutes |
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I haven't really canned, so this was my first try at learning the process. These are not actually canned, just soaked in vinegar. It should last about 3 weeks in the fridge. The Red Long onions of Tropea are about the size of a large shallot, so keep that in mind if you are substituting.
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Ingredients
- 2 med Cucumber for pickling
- 1 med Fennel bulb
- 1 med Red Onion Red Long of Tropea
- 1 med Lemon squeezed
- 6 oz White Vinegar
- 1/4 cp White Sugar
- 2 tbsp Pickling Spices mustard seed, peppercorns, etc.
- 1 tsp Salt
Servings: oz
Instructions
- Slice cucumbers and onion to a medium thickness and fennel thinly. Take a colander and place over a bowl to catch brine. Add veggies and toss with salt. Let sit for about an hour. Do not rinse. Pack canning jars with veggies(my first try was with 2 of the tall and skinny 14oz ball canning jars).
- In a medium saucepan, add vinegar, sugar, pickling spices, and brine and cook over medium heat - remove just before it starts to boil. Pour mixture over packed veggies to about a 1/2 head space. Cover and let cool for an hour. Place in fridge.
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