Ingredients:

  • 5 lbs Kirbey or pickling cucumbers, sliced into 1/4 inch rounds
  • 2 cups white onion, thinly sliced
  • 1/2 cup coarse pickling salt
  • 1 gallon ice cubes and cold water
  • 4 cups apple cider vinegar (minimum 5% acidity)
  • 3 cups granulated sugar
  • 2 tbsp pickling salt
  • 1 tbsp mustard seeds
  • 1 tbsp celery seeds
  • 1 tsp ground turmeric

Instructions:

  1. Slice the vegetables. Cut the cucumbers into uniform 1/4 inch rounds and thinly slice the onions. Note: Uniform slices ensure every piece pickles at the same rate.
  2. Start the ice soak. Combine the sliced cucumbers and onions in a large bowl with ice, cold water, and 1/2 cup of pickling salt.
  3. Wait 3 hours. Let the mixture sit until the cucumbers feel firm to the touch.
  4. Rinse and drain. Run the vegetables under cold water for a few minutes to wash away the excess salt, then let them drain in a colander.
  5. Mix the brine. In a large pot, stir together the apple cider vinegar, sugar, 2 tbsp pickling salt, mustard seeds, celery seeds, and turmeric.
  6. Boil the liquid. Heat over medium high, stirring constantly until the sugar and salt dissolve completely.
  7. Simmer the produce. Stir in the drained cucumbers and onions. Bring the pot back to a simmer for 2–3 minutes. Note: Do not over boil or the crunch will vanish.
  8. Pack the jars. Use a slotted spoon to pack the mixture tightly into sterilized pint jars, then pour the hot brine over the top.