Ingredients:

  • 3 lbs English cucumbers, sliced into 1/8-inch rounds
  • 2 medium white onions, thinly sliced
  • 3 tbsp kosher salt
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1 tsp salt
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp red pepper flakes

Instructions:

  1. Combine the sliced cucumbers and onions in a large bowl, sprinkle the kosher salt evenly over the vegetables, and toss to coat.
  2. Allow the mixture to sit for 2 to 3 hours to draw out excess water, then rinse the vegetables thoroughly under cold water and shake well in a colander until moisture drops.
  3. In a stainless steel saucepan, combine the apple cider vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric.
  4. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar crystals have completely dissolved.
  5. Remove the brine from the heat immediately to avoid over-reducing.
  6. Tightly pack the rinsed cucumbers and onions into clean wide-mouth glass jars, pressing down firmly to eliminate air pockets.
  7. Pour the hot brine over the vegetables, ensuring they are completely submerged.
  8. Seal the jars and refrigerate for 24 hours to allow the flavors to infuse.