Ingredients
12
12 servings
- •2 small cucumbers, thinly sliced
- •1.5 tablespoons salt
- •1 medium onion, finely chopped
- •1 cup white sugar
- •1 cup white wine vinegar
- •0.5 cup apple cider vinegar
- •0.25 cup brown sugar
- •1.5 teaspoons mustard seeds
- •0.5 teaspoon celery seeds
- •1 pinch ground turmeric
Instructions
- Mix cucumber slices and salt together in a bowl; let sit for 1 1/2 hours.
- Pour cucumbers into a sieve set in the sink. Thoroughly rinse cucumbers under cold running water and drain well.
- Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil, then cook and stir until sugar dissolves, about 3 minutes.
- Place drained cucumbers into a heat-proof bowl. Add onion, then pour hot vinegar mixture over top. Let stand at room temperature for 1 hour.
- Transfer cucumbers and liquid to a container with a tight-fitting lid. Cover and refrigerate for 24 hours before eating.
Nutritional Facts
Per 12 servings
- Calories: 99
- Carbohydrate: 24g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 22g
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