- 1 pound cucumbers, sliced ¼-inch thick — “pickling” or kirby cucumbers work best here
- 1 onion, thinly sliced
- ¼ cup Diamond Kosher salt
- ½ cup sugar
- ½ cup distilled white vinegar or apple cider vinegar, or mix of both
- ¼ teaspoons ground turmeric
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds (if ground, use 1 teaspoon)
- ¼ teaspoon celery seed
- In a colander set over a bowl, combine the cucumbers, onion and salt. Mix well. Let stand at room temperature for two hours. Drain cucumbers and onions.
- In a pot, bring sugar, vinegar and spices to a boil. Add veggies to vinegar mixture and bring almost back to a boil. Remove from heat and cool.
- You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.
Wendyness 