Ingredients:

  • 2 lbs Kirby cucumbers, sliced into 1/4 inch rounds
  • 1 tsp coarse sea salt
  • 1 cup apple cider vinegar
  • 1 cup granulated white sugar
  • 1 tbsp kosher salt
  • 1 tsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp black peppercorns

Instructions:

  1. Slice the cucumbers into uniform rounds and toss them in a colander with the coarse sea salt. Let them sit for 30 minutes to draw out excess water.
  2. Rinse the cucumbers under cold water and pat dry, then pack the slices tightly into two clean quart-sized glass jars.
  3. In a small saucepan, combine apple cider vinegar, granulated white sugar, kosher salt, mustard seeds, celery seeds, turmeric, and black peppercorns.
  4. Heat the mixture over medium-high, stirring occasionally, until the sugar is completely dissolved and the liquid reaches a gentle simmer.
  5. Pour the hot brine over the cucumbers in the jars, ensuring every slice is completely submerged, and seal the lids tightly.
  6. Allow the jars to cool to room temperature on the counter for approximately one hour, then transfer them to the refrigerator for at least 24 hours before serving.