Ingredients:

  • 2 cups white distilled vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 2 tbsp pickling salt
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/4 tsp turmeric powder
  • 1.5 lbs Kirby or Persian cucumbers, sliced into rounds
  • 1 medium white onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tsp black peppercorns

Instructions:

  1. Slice the cucumbers and onions, place them in a colander, toss with a pinch of salt, and let them sit for 30 minutes to draw out excess moisture.
  2. Pat the cucumbers and onions dry with a paper towel, then pack them into two pint jars along with the smashed garlic and black peppercorns.
  3. Combine the white distilled vinegar, water, granulated sugar, pickling salt, mustard seeds, celery seeds, and turmeric powder in a small saucepan.
  4. Bring the brine mixture to a simmer over medium heat, stirring occasionally until the sugar crystals are completely dissolved and the liquid is clear.
  5. Carefully pour the hot simmering brine over the packed cucumbers and onions in the jars, ensuring all vegetables are fully submerged.
  6. Seal the jars with lids and let them sit on the counter for 30 minutes to cool slightly.
  7. Transfer the jars to the refrigerator and let them marinate for at least 24 hours before serving.