Description
Thinly sliced cucumbers and onions bathe in a warm, sweet-turmeric brine, emerging glossy, crisp, and full of tangy-sweet flavor. Each jar pops with mustard and celery seed spice for an addictively crunchy bite.
Ingredients
- 8 cups cucumbers, thinly sliced
- 4 cups onions, thinly sliced
- 4 tablespoons kosher salt
- 2 cups granulated sugar
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon black peppercorns
Instructions
- Combine cucumbers, onions, and kosher salt in a large bowl, toss to coat, and let sit for 1 hour to draw out excess moisture.
- Rinse the cucumber and onion mixture under cold water, drain thoroughly, and pat dry with paper towels.
- In a large saucepan, combine sugar, vinegar, water, mustard seeds, celery seeds, turmeric, and peppercorns; bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Add the drained cucumber and onion slices to the boiling brine, reduce heat to medium-low, and simmer for 5 minutes, stirring gently.
- Remove from heat and use a slotted spoon to pack the pickles into sterilized jars; pour any remaining brine over the top, seal jars, and let cool to room temperature before refrigerating.
Notes
- Flavor improves after resting in the refrigerator for at least 24 hours.
- Use firm, fresh cucumbers for the best crunch.
- Store refrigerated pickles for up to 4 weeks.
- For shelf-stable jars, process in a hot water bath for 10 minutes.