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Quick snap pickles

Recipe by:Executive Chef Jon T. Severson 
Levi's Stadium, Santa Clara


  • 6 cups thinly sliced cucumbers (unpeeled)
    2 cups sliced red onion
    1 1/2 cups turbinado sugar (aka "sugar in the raw")
    1 1/2 cups cider vinegar
    1/2 tsp. kosher salt or sea salt
    1/2 tsp. mustard seed
    1/2 tsp. Szechuan peppercorns
    1/2 tsp. celery seed
    1/2 tsp. ground turmeric
    1/2 tsp. ground cloves 


Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until sugar begins to dissolve. Remove from heat and pour over cucumber mixture. Cool rapidly. Transfer to 4 (16-oz.) Mason jars, cover tightly and refrigerate for at least 24 hours; 48 hours is preferred. 

Makes 4 (16-oz.) jars

Photo courtesy of San Francisco 49ers

Califonia Bountiful