Ingredients:

  • 2 lbs Persian or Kirby cucumbers, sliced into 1/4 inch rounds
  • 2 tbsp coarse sea salt
  • 1 small white onion, thinly sliced
  • 1 cup apple cider vinegar
  • 3/4 cup granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp ground turmeric
  • 1/4 tsp black peppercorns

Instructions:

  1. Toss the sliced cucumbers and onions in a large bowl with the 2 tbsp of sea salt.
  2. Let the mixture sit for 30 minutes to purge excess water.
  3. Pour the cucumbers into a colander, rinse thoroughly under cold water to remove excess salt, and pat dry with a clean towel.
  4. In a small saucepan, combine apple cider vinegar, sugar, kosher salt, mustard seeds, celery seeds, turmeric, and peppercorns.
  5. Place over medium heat and stir occasionally until the sugar and salt have completely dissolved.
  6. Bring the liquid to a gentle boil, then immediately remove from heat.
  7. Divide the rinsed cucumbers and onions evenly between two Mason jars, packing them tightly.
  8. Pour the hot brine over the cucumbers until they are completely submerged.
  9. Let the jars sit at room temperature for 30 minutes, then seal with lids and refrigerate for at least 2 hours before serving.