Ingredients:

  • 5 lbs Kirby or pickling cucumbers, sliced 1/4 inch thick
  • 3 large (450g) white onions, thinly sliced
  • 1/2 cup (120g) coarse pickling salt
  • 3 cups (710ml) apple cider vinegar
  • 1 1/2 cups (300g) granulated cane sugar
  • 2 tbsp (34g) pickling salt
  • 1 tbsp (8g) mustard seeds
  • 1 tbsp (6g) celery seeds
  • 1 tsp (2g) turmeric powder
  • 1/2 tsp (1g) red pepper flakes

Instructions:

  1. Combine sliced cucumbers and onions in a large bowl, sprinkle with 1/2 cup pickling salt, toss to coat, and cover with ice cubes and cold water. Let sit for 3 hours.
  2. Pour the mixture into a colander and rinse thoroughly under cold running water to remove excess salt, then drain well.
  3. In a large pot, combine apple cider vinegar, sugar, 2 tbsp pickling salt, mustard seeds, celery seeds, turmeric, and red pepper flakes.
  4. Bring the brine to a boil over medium-high heat, stirring until sugar and salt dissolve, then reduce heat and simmer for 5 minutes.
  5. Pack drained cucumbers and onions tightly into sterilized pint jars, leaving 1/2 inch of headspace.
  6. Pour hot brine over the vegetables, maintaining 1/2 inch headspace, and remove trapped air bubbles with a clean utensil.
  7. Wipe rims clean, center the lids, and screw on rings until fingertip-tight.
  8. Process jars in a boiling water bath canner for 10 minutes. Remove and let cool undisturbed.