cups (1 1/2 pounds) pickling cucumbers, sliced about 1/4 inch thick
1 1/2
kosher salt
1
cup thinly sliced sweet onion
1
cup granulated white sugar
1
cup white vinegar (or rice vinegar)
1/2
cup apple cider vinegar
1/4
cup light brown sugar (packed)
1 1/2
mustard seeds
1/2
tsp celery seeds
1/8
tsp ground turmeric
Directions
1.
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
2.
Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour.
3.
Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 3 weeks, possibly longer, just check before serving.
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By
Erin Renee
