Ingredients:

  • 3 lbs English Cucumbers
  • 1 medium white onion
  • 2 cups white distilled vinegar
  • 1.5 cups granulated sugar
  • 2 tbsp kosher salt
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 0.5 tsp turmeric powder

Instructions:

  1. Slice the English cucumbers into 1/4 inch rounds and the white onion into thin half-moons.
  2. Place sliced cucumbers and onions in a colander, sprinkle with a pinch of salt, and let sit for 15 minutes to release excess moisture.
  3. Lightly rinse the vegetables and pat them dry with a towel to ensure the brine remains concentrated.
  4. In a medium saucepan, combine white distilled vinegar, granulated sugar, kosher salt, mustard seeds, celery seeds, and turmeric powder.
  5. Bring the mixture to a simmer over medium heat, stirring occasionally for 5 to 7 minutes until the sugar is completely dissolved.
  6. Remove the brine from heat and allow it to cool slightly to prevent cooking the cucumbers.
  7. Pack the cucumbers and onions into five 500ml glass mason jars and pour the warm brine over the produce until fully covered.
  8. Seal the jars with airtight lids and refrigerate for at least 24 hours to allow the flavors to fully infuse.