Ingredients:

  • 1 lb Persian cucumbers, sliced into 1/8-inch rounds
  • 1/2 cup yellow onion, thinly sliced
  • 1 cup distilled white vinegar
  • 1/2 cup granulated white sugar
  • 1 tbsp kosher salt
  • 1 tsp mustard seeds
  • 1/2 tsp celery seed
  • 1/4 tsp ground turmeric

Instructions:

  1. Combine the sliced cucumbers and onions in a large microwave-safe glass bowl. Stir in the kosher salt and let them sit for 5 minutes to draw out excess moisture.
  2. Drain any liquid that has pooled at the bottom of the bowl to ensure the pickles remain crisp.
  3. Add the distilled white vinegar, granulated white sugar, mustard seeds, celery seed, and ground turmeric to the bowl. Stir until the sugar is mostly dissolved.
  4. Microwave on HIGH for 4–5 minutes. Stop the microwave once the liquid begins to bubble and the cucumbers look translucent but still hold their shape.
  5. Allow the mixture to sit in the bowl for 5 minutes to finish cooking via residual heat.
  6. Using a slotted spoon, pack the pickles into two 16oz glass mason jars, then pour the remaining hot brine over the top.
  7. Seal the lids and refrigerate for at least 2 hours to set the flavor and maximize crunch.