Ingredients:

  • 3 lbs pickling cucumbers, sliced into 1/4 inch rounds
  • 2 cups yellow onion, thinly sliced
  • 1 tbsp pickling salt (for the initial soak)
  • 2 cups apple cider vinegar (5% acidity)
  • 1/2 cup cane sugar
  • 1 tbsp pickling salt (for brine)
  • 1 tsp celery seeds
  • 1 tsp yellow mustard seeds
  • 1/2 tsp ground turmeric
  • 1/4 tsp red pepper flakes

Instructions:

  1. Combine sliced cucumbers and onions in a large non-reactive bowl.
  2. Toss the vegetables with 1 tablespoon of pickling salt and fill the bowl with ice and cold water.
  3. Let the mixture sit in the refrigerator for 3 hours to draw out excess water.
  4. Drain and rinse the cucumbers and onions thoroughly with cold water to remove excess salt, then pat dry.
  5. In a medium stainless steel pot, combine apple cider vinegar, cane sugar, pickling salt, celery seeds, mustard seeds, turmeric, and red pepper flakes.
  6. Bring the brine mixture to a rolling boil over medium-high heat.
  7. Reduce heat and simmer for 5 minutes until the sugar and salt are fully dissolved and the brine is aromatic.