Ingredients
- Cucumbers (4-6 inches long) – 4 pounds
- White Vinegar – 5 cups
- Granulated Sugar – 4 cups
- Pickling Salt – 2 tablespoons
- Mustard Seeds – 2 tablespoons
- Celery Seeds – 1 tablespoon
- Turmeric – 1 teaspoon
- Onion, thinly sliced – 1 large
Instructions
- Step 1: Wash cucumbers thoroughly. Slice into 1/4-inch thick rounds. Place cucumber slices and thinly sliced onion in a large bowl.
- Step 2: In a separate large, non-reactive pot, combine the vinegar, sugar, pickling salt, mustard seeds, celery seeds, and turmeric. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are dissolved.
- Step 3: Pour the hot vinegar mixture over the cucumber and onion slices. Stir gently to ensure all the vegetables are coated in the brine.
- Step 4: Cover the bowl and let the mixture sit at room temperature for at least 2 hours, or preferably overnight, to allow the cucumbers to release some of their moisture.
- Step 5: Pack the cucumber and onion slices into sterilized jars, leaving 1/2 inch headspace. Pour the hot brine over the cucumbers, leaving 1/2 inch headspace. Remove any air bubbles.
- Step 6: Process the jars in a boiling water bath for 10 minutes for pint jars or 15 minutes for quart jars (adjust time based on altitude). After processing, remove the jars and let them cool completely. Check the seals before storing in a cool, dark place for at least 2 weeks before enjoying.
Notes
- For optimal flavor, resist the urge to open a jar right away; two weeks of pickling allows the spices to fully meld.
- These pickles are delicious alongside grilled cheese sandwiches or as a tangy addition to a charcuterie board.
- Don't discard leftover brine after the pickles are gone; it can be used to marinate chicken or add zing to potato salad.
- To ensure a crispier pickle, add a handful of grape leaves to the bottom of each jar before filling, as the tannins help maintain firmness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American