Ingredients
The following ingredients have 4 Servings
- 2 pound(s) pickling cucumbers, sliced
- 1/2 - onion, sliced
- 1 cup(s) water
- 1 cup(s) apple cider vinegar
- 1 1/2 cup(s) sugar
- 1 tablespoon(s) kosher salt
- 1/2 teaspoon(s) whole mustard seeds
- 1/2 teaspoon(s) tumeric
- 1/2 teaspoon(s) celery seeds
- 1/2 teaspoon(s) pickling spice
Instruction
- Pack the onion and cucumber slices into 2, one quart jars. It'll probably take between 1 1/2 and 2 pounds of cucumbers. Be sure to pack them, not just loosely place them in the jars.
- Note: I usually do one jar per the recipe and add 1/2 of a sliced jalapeno pepper to the other to satisfy the heat lovers here
- Combine the rest of the ingredients in a non-reactive pan.
- Bring to a boil and simmer for 3 minutes.
- Immediately pour over the cucumbers dividing between the two jars. Be sure the cucumbers are covered, if you need to top it off with a little water it's OK.
- Store in the refrigerator. It's best if you wait a week, if you can, before eating. Will keep up to 2 months.
- Note: while waiting for them to cure I usually shake them occasionally
