Ingredients:

  • 2 lbs (900g) pickling cucumbers, sliced into 1/4-inch rounds
  • 1 medium (150g) yellow onion, thinly sliced
  • 1/4 cup (60ml) pickling salt (non-iodized)
  • 4 cups (950ml) ice water
  • 2 cups (480ml) apple cider vinegar (5% acidity)
  • 1 cup (200g) granulated sugar
  • 1 tbsp (15g) yellow mustard seeds
  • 1 tsp (2g) celery seeds
  • 1/2 tsp (1g) ground turmeric
  • 1/2 tsp (3g) salt

Instructions:

  1. Combine sliced cucumbers and onions in a large non-reactive bowl.
  2. Toss the vegetables with 1/4 cup pickling salt and cover completely with ice water.
  3. Let the mixture sit in the refrigerator for 3 hours to remove excess moisture and ensure a firm texture.
  4. Drain the vegetables in a colander and rinse thoroughly with cold water to remove excess salt.
  5. In a stainless steel pot, combine apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt.
  6. Bring the mixture to a gentle boil over medium-high heat.
  7. Reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar is completely dissolved.
  8. Pack the rinsed cucumbers and onions tightly into clean glass jars, leaving about 1/2 inch of headspace at the top.
  9. Pour the hot brine over the vegetables and seal the jars tightly.