Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 1 large white or yellow onion, thinly sliced into half-moons
  • 2 tbsp kosher salt
  • 2 cups apple cider vinegar
  • 1 cup granulated white sugar
  • 1 tbsp pickling salt
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/4 tsp turmeric powder
  • 1 tsp black peppercorns

Instructions:

  1. Toss the sliced cucumbers and onions with the 2 tbsp of kosher salt in a large bowl. Let them sit for 30 minutes, then rinse the vegetables thoroughly under cold water and pat dry.
  2. In a medium saucepan, combine the apple cider vinegar, sugar, pickling salt, mustard seeds, celery seeds, turmeric, and peppercorns.
  3. Bring the brine mixture to a simmer over medium-high heat, stirring until the sugar crystals have completely dissolved. Remove from heat and let it cool for 5 minutes.
  4. Divide the rinsed cucumbers and onions evenly among four wide-mouth Mason jars.
  5. Pour the warm brine over the vegetables, ensuring they are completely submerged. Seal the lids tightly.
  6. Allow the jars to cool to room temperature before transferring them to the refrigerator to chill for at least 2 hours.