Ingredients:

  • 3 lbs Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 2 medium white onions, thinly sliced
  • 1/3 cup kosher salt
  • 2 cups apple cider vinegar
  • 1 1/2 cups light brown sugar
  • 1 tbsp pickling spice
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp salt

Instructions:

  1. Combine sliced cucumbers and onions in a large bowl.
  2. Sprinkle the kosher salt evenly over the vegetables and toss to coat.
  3. Let the mixture sit for 2 to 3 hours to extract excess moisture.
  4. Rinse the vegetables thoroughly under cold running water to remove excess salt, then drain well in a colander.
  5. In a medium saucepan, combine apple cider vinegar, brown sugar, pickling spice, mustard seeds, turmeric, and salt.
  6. Bring the mixture to a boil over medium-high heat, stirring occasionally until the brown sugar is completely dissolved.
  7. Reduce heat and simmer for 5 minutes to allow the spices to bloom.
  8. Remove from heat and let the brine cool for 5-10 minutes.
  9. Pack the drained cucumbers and onions tightly into sterilized jars, leaving about 1/2 inch of headspace.
  10. Pour the warm brine over the vegetables, ensuring they are completely submerged, and seal the jars.