Ingredients
- 6 cups thinly sliced cucumbers (about 4–5 medium cucumbers)
- 1 medium onion, thinly sliced
- 1 tablespoon salt
- 1 cup white vinegar
- 1½ cups sugar
- 1 teaspoon celery seed (optional)
- 1 teaspoon mustard seed (optional)
- ½ teaspoon ground turmeric (optional, for color)
Instructions
- Prepare the Cucumbers and Onion:
- Place the sliced cucumbers and onions in a large mixing bowl.
- Sprinkle with salt and let sit for 1 hour. This draws out excess moisture. Afterward, drain well and gently pat dry.
- Make the Pickling Brine:
- In a medium saucepan, combine vinegar and sugar.
- Heat over medium heat, stirring until the sugar is fully dissolved.
- Stir in celery seed, mustard seed, and turmeric if using.
- Remove from heat and let the brine cool slightly.
- Pack the Jars:
- Divide the cucumber and onion mixture evenly between two clean quart-size jars.
- Pour the warm (not hot) brine over the vegetables until fully covered.
- Seal the jars with lids.
- Chill and Marinate:
- Refrigerate for at least 24 hours before serving for best flavor.
- The pickles will keep in the refrigerator for up to 2 months — though they’re so tasty, they’re usually gone much sooner!
Let me know if you’d like to add dill, garlic, or jalapeño for a twist!