All Recipes Best Recipe Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Ingredients

2 small cucumbers, thinly sliced 1 ½ tablespoons salt 1 onion, finely chopped 1 cup white sugar 1 cup white wine vinegar ½ cup apple cider vinegar ¼ cup brown sugar 1 ½ teaspoons mustard seeds ½ teaspoon celery seeds 1 pinch ground turmeric

Nutrition Info

98.6 calories carbohydrate: 24.2 g cholesterol: : - fat: 0.2 g fiber: 0.6 g protein: 0.6 g saturatedFat: : - servingSize: - sodium: 877.4 mg sugar: 22.4 g transFat: : - unsaturatedFat: : -

Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
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 and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

12 servings

These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.