Ingredients:

  • 3 lbs Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 1 medium white onion, thinly sliced
  • 2 cloves garlic, smashed
  • 2 cups apple cider vinegar
  • 1.5 cups granulated sugar
  • 2 tbsp kosher salt
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 0.5 tsp ground turmeric

Instructions:

  1. Wash cucumbers thoroughly under cold water.
  2. Trim 1/4 inch off both the stem and blossom ends of each cucumber to remove enzymes that cause softening.
  3. Slice cucumbers into uniform rounds.
  4. Pack the cucumber slices, sliced onions, and smashed garlic evenly into four clean pint jars, leaving 1/2 inch of headspace.
  5. Combine apple cider vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric in a medium saucepan.
  6. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until sugar is fully dissolved.
  7. Reduce heat and simmer for 5 minutes to allow the spices to bloom and the brine to thicken slightly.
  8. Carefully pour the simmering hot brine over the cucumbers in each jar, ensuring all vegetables are completely submerged.
  9. Tap the jars gently on the counter to release any trapped air bubbles.
  10. Seal the lids tightly and let the jars cool to room temperature on the counter.
  11. Transfer to the refrigerator and chill for at least 24 hours before serving.