Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 3 tbsp Kosher salt
  • 1 small white onion, thinly sliced
  • 2 cups apple cider vinegar
  • 1 ½ cups granulated white sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • ½ tsp turmeric powder
  • 1 tsp fine sea salt

Instructions:

  1. Combine the sliced cucumbers and sliced onions in a large bowl.
  2. Toss with 3 tbsp of kosher salt and let sit for 30 minutes to draw out excess moisture.
  3. Rinse the cucumbers and onions thoroughly under cold water to remove excess salt and drain in a colander.
  4. In a saucepan, combine apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and sea salt.
  5. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved.
  6. Pack the drained cucumbers and onions tightly into sterilized pint jars.
  7. Pour the hot brine over the vegetables, leaving about ½ inch of headspace.
  8. Tap the jars gently on the counter to release trapped air bubbles, seal the lids, and let cool to room temperature.
  9. Refrigerate for 24 hours to allow flavors to penetrate before serving.