Ingredients:

  • 2 lbs pickling cucumbers, sliced into 1/4 inch rounds
  • 1 cup white onion, thinly sliced
  • 2 tbsp pickling salt
  • 1 tsp ice cubes
  • 2 cups apple cider vinegar
  • 1 cup granulated white sugar
  • 1 tbsp pickling salt
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/4 tsp turmeric powder

Instructions:

  1. Combine sliced cucumbers and onions in a large bowl.
  2. Toss the vegetables with 2 tbsp pickling salt and ice cubes.
  3. Let the mixture sit for 30 minutes to draw out excess moisture.
  4. Rinse the cucumbers and onions thoroughly under cold water and drain in a colander.
  5. Combine apple cider vinegar, granulated white sugar, 1 tbsp pickling salt, mustard seeds, celery seeds, and turmeric powder in a saucepan.
  6. Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved.
  7. Remove from heat and let the brine cool for 5 minutes.
  8. Divide the drained cucumbers and onions evenly between four sterilized pint-sized glass jars.
  9. Pour the warm brine over the vegetables, ensuring they are completely submerged.
  10. Tap the jars gently on the counter to release trapped air bubbles.
  11. Seal the jars tightly, allow them to cool to room temperature, and then refrigerate for 24 hours before serving.