Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into ¼ inch rounds
  • 1 medium white onion, thinly sliced
  • 2 tbsp kosher salt (for sweating)
  • 1.5 cups distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp honey
  • 2 tbsp whole yellow mustard seeds
  • 1 tsp celery seeds
  • 0.5 tsp ground turmeric
  • 1 tsp kosher salt
  • 1 tsp black peppercorns
  • 4 cloves garlic, smashed

Instructions:

  1. Combine sliced cucumbers and onions in a large bowl, toss with 2 tbsp kosher salt, and let sit for 1 hour to draw out excess water.
  2. Rinse the vegetables thoroughly under cold water to remove excess salt and drain in a colander.
  3. In a medium saucepan, combine distilled white vinegar, water, honey, mustard seeds, celery seeds, turmeric, salt, and peppercorns.
  4. Bring the brine to a light simmer over medium-high heat, stirring until honey and salt are dissolved, then remove from heat immediately.
  5. Divide the smashed garlic cloves evenly between the jars.
  6. Pack the rinsed cucumbers and onions tightly into the jars, leaving about ½ inch of headspace.
  7. Pour the hot brine over the vegetables until completely submerged.
  8. Let the jars cool to room temperature on the counter for 1 hour, then seal and refrigerate for at least 24 hours before eating.