Ingredients:

  • 4 lbs pickling cucumbers, sliced 1/4 inch thick
  • 2 medium white onions, thinly sliced
  • 1/4 cup pickling salt
  • 3 cups apple cider vinegar (5% acidity)
  • 2 cups granulated white sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt

Instructions:

  1. Combine sliced cucumbers and onions in a large bowl. Toss with 1/4 cup (60 g) of pickling salt. Let the mixture sit for 3 hours to draw out excess moisture. Rinse thoroughly with cold water and drain in a colander to remove excess salt.
  2. In a stainless steel saucepan, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar is fully dissolved. Lower the heat and simmer for 5 minutes to allow the spices to bloom.
  3. Pack the drained cucumbers and onions tightly into sterilized jars, leaving 1/2 inch (1.3 cm) of headspace. Pour the hot brine over the vegetables, ensuring they are completely submerged. Run a bubble remover tool along the inside of the jars to release trapped air. Wipe the rims clean, apply lids, and screw on bands until fingertip tight.
  4. Place jars in the water bath canner, ensuring they are covered by at least 1 inch of water. Bring to a rolling boil and process for 10 minutes. Remove jars carefully using a jar lifter.