Ingredients:

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

Instructions:

  1. Slice the cucumbers, onions, and celery using a mandoline to ensure uniform thickness. Toss these together in a large bowl so the onions and celery are evenly spread.
  2. Combine the apple cider vinegar, sugar, pickling salt, turmeric, mustard seeds, and celery seed in a saucepan.
  3. Bring the mixture to a rolling boil over medium high heat. Stir occasionally until the sugar disappears and the liquid bubbles vigorously.
  4. Divide the vegetable mixture evenly among four sterilized glass pint jars.
  5. Pour the hot brine over the vegetables. Leave about 1/2 inch of headspace at the top.
  6. Tap the jars gently on the counter until all air bubbles float to the top.
  7. Wipe the rims of the jars clean. Secure the lids tightly to create a seal.
  8. Let the jars cool to room temperature on the counter.
  9. Move the jars to the refrigerator to cure for 24 hours. Note: Don't open them early, or you'll interrupt the osmotic process.