Ingredients:
5½ cups (680 g) pickling cucumbers, sliced ¼-inch thick, about 1½ pounds
1½ tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup (198 g) granulated sugar
1 cup (240 ml) white vinegar
½ cup (120 ml) apple cider vinegar
¼ cup (53 g) light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
⅛ teaspoon ground turmeric
Directions:
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.
Prep Time: 15 minutes | Cook Time: 5 minutes | Resting: 2 hours 40 minutes | Total Time: 3 hours
Kcal: 307 kcal | Servings: 4 cups of pickles