Ingredients:

  • 4 lbs pickling cucumbers, sliced into 1/4-inch rounds
  • 2 medium white onions, thinly sliced
  • 1/4 cup pickling salt
  • Ice cubes
  • 3 cups apple cider vinegar
  • 2 cups granulated sugar
  • 2 tbsp pickling salt
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp ground turmeric
  • 1/2 tsp red pepper flakes

Instructions:

  1. Combine sliced cucumbers and onions in a large bowl, toss with 1/4 cup pickling salt, and fill the bowl with ice and cold water; refrigerate for 3 hours.
  2. Pour the mixture into a colander and rinse thoroughly under cold running water to remove excess salt, then drain well.
  3. In a large saucepan, combine apple cider vinegar, granulated sugar, 2 tbsp pickling salt, mustard seeds, celery seeds, turmeric, and red pepper flakes.
  4. Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved.
  5. Lower the heat and simmer for 5 minutes to allow the aromatics to bloom.
  6. Pack the drained cucumber and onion mixture tightly into sterilized pint jars.
  7. Ladle the hot brine over the vegetables, leaving exactly 1/2 inch of headspace at the top.
  8. Run a bubble remover tool around the inside of the jar to release trapped air, wipe the rims clean, and secure the lids.