Ingredients:

  • 1 lb Persian cucumbers, sliced into 1/8-inch rounds
  • 1/2 cup yellow onion, thinly sliced
  • 1 tbsp kosher salt
  • 1 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/4 tsp ground turmeric

Instructions:

  1. Combine the sliced cucumbers and onions in a large bowl, toss with kosher salt, and let sit for 30 minutes to draw out excess moisture.
  2. Rinse the cucumbers and onions thoroughly under cold water and drain in a colander.
  3. In a medium saucepan, combine apple cider vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric.
  4. Heat the brine over medium-high until the sugar dissolves and the liquid reaches a gentle simmer.
  5. Pack the drained cucumbers and onions tightly into a quart-sized glass mason jar.
  6. Pour the hot brine over the vegetables until they are completely submerged.
  7. Seal the lid, let the jar cool to room temperature on the counter, then transfer to the refrigerator for at least 24 hours to cure.