Ingredients:

  • 2 lbs English cucumbers, sliced into 1/4-inch rounds
  • 1 cup white onion, thinly sliced into half-moons
  • 2 cups apple cider vinegar
  • 3/4 cup cane sugar
  • 2 tbsp pickling salt
  • 1 tbsp mustard seeds
  • 1 tsp turmeric powder
  • 1/2 tsp celery seed

Instructions:

  1. Wash cucumbers thoroughly. Slice exactly 1/4 inch off both ends of each cucumber, ensuring the blossom end is removed to prevent softening.
  2. Using a mandoline or sharp knife, slice cucumbers into uniform rounds and onions into thin half-moons.
  3. Divide the cucumber and onion slices evenly between two clean pint-sized mason jars.
  4. In a stainless steel saucepan, combine apple cider vinegar, cane sugar, pickling salt, mustard seeds, turmeric, and celery seed.
  5. Set heat to medium-high and bring the mixture to a rolling boil.
  6. Reduce heat and simmer for 5 minutes to ensure all sugar is fully dissolved and flavors are infused.
  7. Carefully pour the hot brine over the cucumbers and onions in the jars, ensuring they are completely submerged.
  8. Wipe the rims clean and screw on the lids firmly.
  9. Let the jars sit at room temperature until cool to the touch, then move to the refrigerator.