Ingredients
1 pound cucumbers, thinly sliced
½ medium onion, thinly sliced
1 cup apple cider vinegar, or white vinegar
¾ cup granulated sugar
¼ cup water
1 tablespoon kosher salt
1 teaspoon mustard seed
1 teaspoon celery seed
½ teaspoon turmeric
1 pound cucumbers, thinly sliced
½ medium onion, thinly sliced
1 cup apple cider vinegar, or white vinegar
¾ cup granulated sugar
¼ cup water
1 tablespoon kosher salt
1 teaspoon mustard seed
1 teaspoon celery seed
½ teaspoon turmeric
Instructions
Pack two pint size jars with sliced cucumbers and onions. Set aside.
In a saucepan over medium heat, add vinegar, sugar, water, salt, mustard seed, celery seed, and turmeric. Whisk to combine.
Heat to boiling and cook for 1 minute, or until sugar is completely dissolved. Remove from heat and allow to cool to warm.
Pour liquid into jars to completely cover cucumbers and onions. Depending on how tightly packed cucumbers are, you may have leftover brine.
Tightly seal and refrigerate for 2 days to allow cucumbers to pickle. Store pickles in refrigerator for up to 2 months.
