Ingredients
Scale
- 6 cups sliced pickling cucumbers (about 2 pounds)
- 1 cup thinly sliced onion
- 1/4 cup kosher salt
- 1 1/2 cups white vinegar
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1 tablespoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/8 teaspoon ground cloves
- Ice (for soaking cucumbers)
Instructions
- Prep the Cucumbers: Slice the cucumbers and onions thin. Toss them in a large bowl with kosher salt. Cover with ice and let them sit for 1.5 to 2 hours. This helps keep them crisp.
- Rinse and Drain: After soaking, drain the cucumbers and onions. Rinse well under cold water to get rid of excess salt. Drain again.
- Make the Brine: In a large pot, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes (if using), and cloves. Bring to a boil, stirring until sugar dissolves.
- Add Veggies: Add the cucumbers and onions to the boiling brine. Stir and bring the mixture back to a boil.
- Pack and Store: Use tongs to pack the hot pickles and onions into clean mason jars. Pour brine over them, leaving about 1/2 inch of headspace. Seal the jars and cool to room temp before refrigerating.
- Wait it Out: Let them sit in the fridge for at least 24 hours before eating. For best flavor, wait 48-72 hours.
Notes
Avoid aluminum or reactive metal bowls when soaking cucumbers—they can affect the taste and color.