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Tie pickling spice in a square of cheesecloth and set aside. In a large glass bowl, combine cucumbers and onion. In a medium saucepan, combine vinegar, sugar, salt, horseradish, celery seeds, Pickle Crisp, ginger, turmeric and spice bag. Bring to a boil over medium-high heat. Reduce heat, cover and gently boil for 5 minutes. Pour pickling liquid over cucumber mixture. Cover with waxed paper and set aside until cooled to room temperature (about 30 minutes). Discard the spice bag. Pack cucumbers and onions into jars with 1/2 inch remaining at top. Ladle pickling liquid into jars to cover, leaving 1/2 inch headspace. Apply lids. Refrigerate at least 24 hours before serving. For best results, allow cucumbers to marinate in the refrigerator for 2 weeks and use withing 3 months.
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Stand mixer for bread dough, pastry, meringues, butter churning
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Small enameled saucepan — warming sauces, melting butter, reheating
Domed stoneware baker traps steam for artisan crust at home