Ingredients:

  • 4 lbs pickling cucumbers, sliced into 1/4-inch rounds
  • 2 cups white onion, thinly sliced
  • 1/3 cup pickling salt
  • 3 cups apple cider vinegar (5% acidity)
  • 2 cups granulated white sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp ground turmeric

Instructions:

  1. In a large non-reactive bowl, toss the sliced cucumbers and onions with the pickling salt until evenly coated.
  2. Let the mixture sit for 3 hours at room temperature to draw out excess water.
  3. Rinse the vegetables thoroughly under cold running water to remove excess salt and drain well in a colander.
  4. In a medium stainless steel pot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric.
  5. Bring the mixture to a simmer over medium-high heat, stirring occasionally until the sugar is completely dissolved.
  6. Stir in the drained cucumbers and onions. Simmer for 2-3 minutes, avoiding a vigorous boil to maintain crispness.
  7. Sterilize jars and lids according to manufacturer instructions.
  8. Pack hot pickles and brine into jars, leaving 1/2 inch of headspace, and remove trapped air bubbles with a bubble remover tool.
  9. Wipe rims clean, seal with lids, and process in a water bath canner.