Ingredients:

  • 4 lbs Kirby or pickling cucumbers, sliced 1/4 inch thick
  • 2 medium yellow onions, thinly sliced
  • 1/4 cup pickling salt (for the soak)
  • 3 cups apple cider vinegar
  • 2 cups granulated white sugar
  • 2 tbsp pickling salt
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp ground turmeric
  • 1/4 tsp red pepper flakes

Instructions:

  1. Combine the sliced cucumbers and onions in a large non-reactive bowl. Toss with 1/4 cup pickling salt and fill the bowl with ice and cold water. Let sit for 3 hours to ensure crunch. Drain and rinse thoroughly with cold water.
  2. Pack the rinsed cucumbers and onions into sterilized pint jars, leaving 1/2 inch of headspace. Distribute the mustard seeds and celery seeds evenly among the jars.
  3. In a large stainless steel pot, combine apple cider vinegar, granulated white sugar, 2 tbsp pickling salt, ground turmeric, and red pepper flakes. Bring to a boil over medium-high heat, stirring until sugar and salt are completely dissolved.
  4. Carefully pour the hot brine over the cucumbers in the jars, ensuring they are completely submerged. Gently tap jars or use a clean utensil to remove trapped air bubbles.