Ingredients:

  • 4 lbs pickling cucumbers, sliced into 1/4 inch rounds
  • 2 cups white onion, thinly sliced
  • 1/4 cup coarse pickling salt
  • 3 cups apple cider vinegar
  • 2 cups granulated white sugar
  • 2 tbsp pickling salt
  • 1 tbsp yellow mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp ground turmeric
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp black peppercorns

Instructions:

  1. Combine sliced cucumbers and onions in a large non-reactive bowl and toss with 1/4 cup of coarse pickling salt. Let sit for 3 hours to draw out moisture.
  2. Rinse the salted vegetables thoroughly under cold water and pat dry.
  3. In a stockpot, combine apple cider vinegar, granulated white sugar, and 2 tbsp of pickling salt.
  4. Stir in the mustard seeds, celery seeds, turmeric, and black peppercorns. Bring to a simmer over medium heat until sugar is completely dissolved.
  5. Divide the rinsed cucumbers, onions, and chopped fresh dill evenly among 8 pint-sized mason jars.
  6. Pour the hot brine over the vegetables, leaving 1/2 inch of headspace, and seal lids tightly.
  7. Allow jars to cool to room temperature on the counter, then transfer to the refrigerator to cure for at least 24 hours.