These are refrigerator pickles ONLY. There will be no boiling of glass nor exploding pyrex.
Because I'm using a plastic measuring cup instead. Hah! Take that, Laws of Physics.
Non-Exploding, Not Too Sweet, Pickles for Jana
Adapted from America's Test Kitchen Family Cookbook
1 3/4 cup cider vinegar
2 1/4 cup water
1 T salt
1 1/2 cups sugar
2 star anise
3 bay leaves
1 large onion
A plethora of cucumbers from two weeks of your CSA shares
1. Slice onion and cucumbers thinly. Pack into wide mouth, clean canning jars.
2. Place a sauce pan over medium high heat. Toast pickling spices. When spices become fragrant, add liquids, salt, sugar, star anise and bay leaves.
3. Bring to a boil. Boil for 10 minutes. Remove star anise and bay leaves. Pour into jars, over cucumber and onion mixture.
4. Leave at room temperature for 1 hr. Place in refrigerator and allow to cure for 10 hrs before serving. Will keep for up to 2 weeks. Share and enjoy.