Ingredients:

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

Instructions:

  1. Slice the cucumbers into 1/4 inch rounds and thinly slice the yellow onion. Note: Consistent thickness ensures they pickle at the same rate.
  2. Toss the vegetables in a large bowl with 2 tbsp coarse kosher salt. Let them sit for 30 minutes until they look wilted and the bowl is full of liquid.
  3. Rinse the vegetables thoroughly under cold water. Note: This removes the excess salt so they aren't a salt bomb.
  4. Drain them well in a colander.
  5. In your saucepan, combine the white distilled vinegar, sugar, 1 tbsp sea salt, mustard seeds, celery seeds, turmeric, and peppercorns.
  6. Heat over medium high, stirring occasionally, until the sugar dissolves and the liquid reaches a gentle simmer (about 10 minutes).
  7. Pack the cucumbers and onions tightly into the quart jar. Note: Pack them hard so they don't float.
  8. Pour the hot brine over the vegetables until they are completely submerged.
  9. Seal the lid and refrigerate for 24 to 48 hours. Wait for the brine to turn a clear golden yellow before eating.