Ingredients:

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

Instructions:

  1. Pack the sliced cucumbers and onions into sterilized quart jars.
  2. Tuck the smashed garlic cloves into the sides of the jars.
  3. Press the vegetables down firmly to ensure they do not float once the liquid is added.
  4. In a saucepan, combine the distilled white vinegar, water, cane sugar, and pickling salt.
  5. Stir in the mustard seeds, mustard powder, celery seeds, and turmeric.
  6. Bring the mixture to a rolling boil over medium-high heat.
  7. Reduce heat and simmer for 10 minutes to extract the oils from the mustard seeds.
  8. Pour the hot brine over the packed vegetables, seal the jars with lids and rings, and refrigerate for 24 hours to allow flavors to develop.