Ingredients
- 1 pound cucumbers (3 kirby cucumbers, trimmed and thickly sliced)
- 1 small yellow onion, thinly sliced
- 1/4 cup kosher salt
- 1 1/2 cups white wine vinegar
- 1 cup granulated sugar
- 2 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 1/2 teaspoon ground turmeric
How to Make
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Step 1: Put sliced cucumbers, onions, and salt into a large bowl and toss well. Add 3 cups ice cubes, cover bowl with plastic wrap, and refrigerate overnight.
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Step 2: Drain cucumbers and onions well, discarding the salty water; set aside.
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Step 3: Put vinegar, sugar, mustard seeds, celery seeds, and turmeric into a large pot, stir well, and bring to a boil over medium-high heat. Add the cucumber–onion mixture and stir well. Allow liquid to return just to a boil, then remove pot from heat. Transfer pickles and their liquid to a large, clean plastic container. Set aside to let cool to room temperature, then cover and refrigerate overnight.
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Step 4: Serve pickles the next day or store for up to 1 week.
We hope you enjoy this recipe!
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