Ingredients:

  • 3 lbs pickling cucumbers, sliced into 1/4-inch rounds
  • 2 medium yellow onions, thinly sliced
  • 1 tbsp pickling salt
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric powder

Instructions:

  1. Combine sliced cucumbers and onions in a large non-reactive mixing bowl.
  2. Sprinkle the pickling salt evenly over the vegetables and toss to coat.
  3. Let the mixture sit for 2 to 3 hours to draw out excess moisture.
  4. Rinse the vegetables thoroughly under cold running water to remove excess salt, then drain in a colander.
  5. In a medium saucepan, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric.
  6. Place over medium heat and stir occasionally until the sugar has completely dissolved and the liquid begins to simmer.
  7. Remove from heat once the brine smells fragrant and looks like a clear, golden syrup.
  8. Pack the drained cucumbers and onions tightly into clean mason jars, leaving about 1/2 inch of headspace at the top.
  9. Carefully pour the hot brine over the vegetables, ensuring they are completely submerged.
  10. Seal the jars tightly, let them cool to room temperature, and refrigerate for 24 hours before serving.