Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/8-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 2 tbsp kosher salt
  • 1 tsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric powder

Instructions:

  1. Slice the cucumbers, onions, and celery into uniform rounds using a mandoline or sharp knife.
  2. Divide the sliced vegetables evenly between two clean pint-sized Mason jars, pressing them down firmly to eliminate air pockets.
  3. In a medium saucepan, combine apple cider vinegar, sugar, kosher salt, mustard seeds, celery seeds, and turmeric.
  4. Place the saucepan over medium heat and stir occasionally until the sugar and salt have completely dissolved and the liquid reaches a gentle simmer.
  5. Remove the pan from the heat and let the brine sit for 5 minutes to cool slightly.
  6. Carefully pour the hot brine over the vegetables in each jar, ensuring they are completely submerged.
  7. Wipe the rims of the jars clean, screw on the lids firmly, and allow them to cool to room temperature on the counter.
  8. Transfer the jars to the refrigerator and allow them to cure for 48 hours before serving.