Ingredients:

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

Instructions:

  1. Combine sliced cucumbers and onions in a large non reactive bowl. Toss with the 1/4 cup pickling salt and let them sit for 2 to 3 hours. Note: You'll see a pool of water form at the bottom; this is the draw we want.
  2. Drain the vegetables in a colander. Rinse them thoroughly under ice cold water. Wash until the salt is gone and the vegetables feel firm and cold.
  3. In a medium saucepan, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and 1/2 tsp salt.
  4. Bring the brine to a gentle simmer over medium heat. Stir constantly until the sugar is completely dissolved and the liquid is a clear, glowing gold.
  5. Pack the rinsed cucumbers and onions tightly into sterilized canning jars. Press them down firmly so there are no large air gaps.
  6. Pour the hot brine over the vegetables. Ensure they are completely submerged. Note: This thermal shock helps the brine penetrate the skins.
  7. Seal the jars immediately with airtight lids.
  8. Allow the jars to cool to room temperature on the counter. Do not put hot jars in the fridge or you might crack the glass.
  9. Once cool, place them in the refrigerator for at least 24 hours before eating.