Ingredients:

  • 5 lbs small pickling cucumbers (sliced 1/8 inch)
  • 2 medium red onions (thinly sliced)
  • 2 tablespoons Coarse Kosher Salt (for drawing out moisture)
  • 2 cups White Distilled Vinegar (5% acidity)
  • 1 cup Water
  • 1 cup Granulated Sugar
  • 1 tablespoon Mustard Seeds
  • 1 teaspoon Celery Seeds
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Black Peppercorns
  • 4 sprigs Fresh Dill (optional)
  • 4 small Garlic cloves, peeled (optional)

Instructions:

  1. Combine sliced cucumbers, onions, and the 2 tablespoons of coarse salt in a colander set over a bowl. Toss well and let sit at room temperature for 30 minutes to draw out excess moisture.
  2. Thoroughly rinse the vegetables under cold running water to remove all excess salt. Drain exceptionally well, pressing gently to remove as much moisture as possible.
  3. Sterilise 4 x 1-pint mason jars and lids by placing them in simmering water or running them through a hot dishwasher cycle immediately before filling.
  4. In a large non-reactive saucepan, combine the vinegar, water, sugar, mustard seeds, celery seeds, turmeric, and peppercorns.
  5. Heat the brine mixture over medium-high heat, stirring until the sugar is completely dissolved. Bring to a rolling boil, then immediately remove from the heat.
  6. Divide the rinsed and dried vegetables evenly among the prepared jars. If using, add one sprig of dill and one clove of garlic to each jar.
  7. Carefully pour the hot brine over the vegetables in each jar, ensuring the liquid covers them entirely, leaving about 1/2 inch (1.25 cm) headspace at the top.
  8. Tap the jars gently to release any trapped air bubbles. Seal the lids tightly and let the jars cool on the counter to room temperature (about 1-2 hours).
  9. Transfer the cooled jars to the refrigerator. Allow the pickles to mature for a minimum of 24 hours before tasting for best results.