- 5½ cups (about 1½ pounds) thinly sliced (about ¼-inch) pickling cucumbers *
- 1½ tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup (198 grams) granulated sugar
- 1 cup (240 ml) white vinegar
- ½ cup (120 ml) apple cider vinegar
- ¼ cup (50 grams) light brown sugar
- 1½ teaspoons mustard seeds **
- ½ teaspoon celery seeds **
- 1/8 teaspoon ground turmeric **
These are not shelf-stable, so they will need to be kept in the refrigerator.
- Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours.
- Move cucumbers into a colander and rinse thoroughly under cold water.
Drain well, and return cucumbers to bowl.
- Add onion to the bowl and toss with the cucumbers.
- Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan.
- Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Pour the hot vinegar mixture over cucumber mixture.
Let stand at room temperature 1 hour.
- Cover and refrigerate 24 hours.
- Store in an airtight container in refrigerator up to 1 month.
* I use regular cucumbers, the skinnier the better. Canning cucumbers cost 75 cents or even a dollar each.
Two average sized cukes almost fill one 1-Quart, widemouth, Mason Jar.
** I use Mrs. Wages Mixed Pickling Spices instead of the spices in this recipe. Contains cloves and 'stuff'.