Description
A sweet and tangy pickle that adds a delightful crunch to sandwiches and salads, perfect for summer barbecue gatherings.
Ingredients
- 3 pounds crisp cucumbers, sliced 1/4-inch thick
- 1/2 medium onion, thinly sliced
- 1/4 cup kosher salt (or sea salt)
- 2 cups white vinegar
- 1/2 cup water
- 1 cup sugar
- 2 tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
Instructions
- Place sliced cucumbers and onions into a colander. Toss them with salt and let them stand for 1-2 hours to draw out excess moisture.
- After 1-2 hours, rinse cucumbers and onions thoroughly to remove excess salt, then pat them dry and allow them to dry overnight.
- In a saucepan, combine vinegar, water, sugar, mustard seeds, celery seeds, and turmeric. Boil until the sugar dissolves completely.
- Pack the cucumbers and onions tightly into sterilized jars.
- Carefully pour the hot vinegar mixture over the cucumbers and onions.
- Seal the jars tightly and turn them upside down for 15-20 minutes to ensure a proper seal.
Notes
For a spicier kick, add sliced jalapeños. Allow the pickles to sit in the refrigerator for several days for best flavor.