Ingredients:

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

Instructions:

  1. Wash the cucumbers thoroughly and slice them into rounds.
  2. Place cucumber slices and sliced onions in a large bowl, toss with pickling salt, and let sit for 2 hours to draw out excess water.
  3. Rinse the salted vegetables under cold water and drain in a colander.
  4. Combine apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric in a saucepan.
  5. Bring the mixture to a simmer over medium heat, stirring until the sugar has completely dissolved.
  6. Distribute smashed garlic cloves evenly between two clean quart-sized Mason jars.
  7. Pack the drained cucumbers and onions tightly into the jars, leaving 1/2 inch of headspace.
  8. Pour the hot brine over the vegetables until fully submerged.
  9. Seal lids tightly and let cool on the counter for 1 hour before transferring to the refrigerator for 24 hours.