Ingredients:

  • 4 lbs pickling cucumbers, sliced into 1/4 inch chips
  • 2 cups white onion, thinly sliced
  • 1/3 cup coarse pickling salt
  • 3 cups apple cider vinegar
  • 1.5 cups cane sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp ground turmeric

Instructions:

  1. Toss the sliced cucumbers and onions with pickling salt in a large bowl and let sit for 3 hours to draw out excess moisture.
  2. Thoroughly rinse the vegetables under cold running water to remove excess salt and drain well in a colander.
  3. In a medium pot, stir together apple cider vinegar, cane sugar, mustard seeds, celery seeds, and turmeric.
  4. Bring the brine mixture to a gentle simmer over medium heat, stirring until the sugar is completely dissolved.
  5. Pack the drained cucumber and onion slices tightly into sterilized Mason jars, leaving 1/2 inch of headspace.
  6. Pour the hot brine over the vegetables, ensuring they are completely submerged.
  7. Wipe the rims clean, apply lids, and tighten bands.
  8. For refrigerator pickles, cool to room temperature and refrigerate for 24 hours. For shelf-stable pickles, process in a boiling water bath for 10 minutes.