Ingredients:

  • 5 lbs pickling cucumbers, sliced into 1/4-inch rounds
  • 2 cups white onion, thinly sliced
  • 1/4 cup pickling salt
  • 3 cups apple cider vinegar
  • 2 cups granulated sugar
  • 2 tbsp pickling salt
  • 1 tsp turmeric powder
  • 1 tsp celery seed
  • 1 tsp mustard seed
  • 1/2 tsp whole cloves

Instructions:

  1. Combine sliced cucumbers and onions in a large bowl, toss with 1/4 cup pickling salt, and cover with ice and cold water; let sit for 3 hours.
  2. Rinse the vegetables thoroughly under cold running water to remove excess salt.
  3. In a large saucepan, combine apple cider vinegar, sugar, 2 tbsp pickling salt, turmeric, celery seed, mustard seed, and cloves.
  4. Bring the brine mixture to a boil over high heat, then reduce heat and simmer for 5 minutes until fragrant.
  5. Pack the rinsed cucumbers and onions tightly into sterilized pint jars, leaving 1/2 inch of headspace.
  6. Pour the hot brine over the vegetables, ensuring they are completely submerged, and remove any air bubbles with a bubble remover tool.