Ingredients:

  • 2 lbs pickling cucumbers, sliced into 1/4-inch coins
  • 1 cup white onion, thinly sliced
  • 1/4 cup kosher salt
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt

Instructions:

  1. Combine the sliced cucumbers and onions in a large bowl.
  2. Sprinkle 1/4 cup of kosher salt over the vegetables and toss thoroughly.
  3. Place the mixture in a colander and let it sit for 2 to 3 hours to draw out excess moisture.
  4. Rinse the vegetables thoroughly under cold water to remove excess salt, then shake dry.
  5. In a medium saucepan, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and the remaining 1/2 tsp of salt.
  6. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved.
  7. Remove the brine from heat immediately to avoid over-reducing.
  8. Pack the rinsed cucumbers and onions tightly into four sterilized pint-sized glass jars.
  9. Pour the hot brine over the vegetables, leaving about 1/2 inch of headspace at the top.
  10. Tap the jars gently on the counter to remove any trapped air bubbles.
  11. Seal the lids and let the jars cool to room temperature before curing in the refrigerator for 24 hours.