Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into 1/8-inch rounds
  • 1 medium (110g) white onion, thinly sliced
  • 2 tbsp (30g) kosher salt
  • 1 cup (240ml) apple cider vinegar
  • 1/2 cup (120ml) white distilled vinegar
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5g) turmeric powder
  • 1 tsp (2g) celery seed
  • 1 tsp (3g) mustard seed
  • 1/2 tsp (3g) black peppercorns

Instructions:

  1. Combine the sliced cucumbers and onions in a large colander. Sprinkle the kosher salt evenly over the vegetables and toss to coat. Let them sit for 30 to 60 minutes to draw out excess moisture.
  2. Rinse the salted vegetables thoroughly with cold water and pat dry.
  3. In a saucepan, combine the apple cider vinegar, white vinegar, sugar, turmeric, celery seed, mustard seed, and peppercorns. Place over medium heat and stir occasionally until the sugar has completely dissolved and the liquid is simmering.
  4. Remove the brine from heat immediately to avoid over-reducing.
  5. Divide the drained cucumber and onion mixture evenly between two 16 oz glass mason jars.
  6. Pour the hot brine over the vegetables, ensuring they are completely submerged, and tap the jars gently on the counter to release trapped air bubbles.
  7. Allow the jars to cool to room temperature on the counter for about one hour.
  8. Seal the lids tightly and transfer to the refrigerator. Let cure for at least 24 hours for peak flavor.