Ingredients
1
1 servings
- •14 oz hothouse cucumber, sliced into 1/4-in (6 mm) thick coins
- •¼ small white onion, thinly sliced
- •1 tablespoon kosher salt
- •1 ½ cups distilled white vinegar
- •¾ cup sugar, plus 2 tablespoons
- •2 cloves garlic, smashed
- •1 ½ teaspoons mustard seed
- •¼ teaspoon celery seed
- •⅛ teaspoon ground turmeric
- •8 whole black peppercorns
- •¼ teaspoon red pepper flakes
- •1 tablespoon water
- •17 oz glass jars, sterilized
Instructions
- Make the cucumber mixture: Add the cucumber and onion to a medium bowl. Sprinkle with the salt and toss until well-coated. Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Transfer the cucumber mixture to a colander and rinse well to remove the salt. Drain well.
- Make the brine: In a medium saucepan, whisk together the vinegar, sugar, garlic, mustard seeds, celery seeds, turmeric, black peppercorns, red pepper flakes, and water. Bring to a simmer over medium heat and cook for 3 minutes, until the sugar dissolves.
- Add the cucumber and onion mixture to the brine and return to a simmer. Cook for 1 minute, then remove the pot from the heat. Let sit until cool enough to handle, but still warm, about 25 minutes.
- Use tongs to transfer the pickles to the sterilized jar, then fill the jar with the brine, leaving ½ inch of headspace at the top. Seal the jar with the lid, then let sit on the counter until the pickles cool to room temperature, 1½–2 hours. Transfer the pickles to the refrigerator until ready to eat.
- The pickles are ready to eat once jarred, but taste better the next day. Store in the refrigerator for up to 10 days.
- Enjoy!
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