Ingredients:

  • 4 lbs (1.8 kg) Pickling Cucumbers, sliced 3–4 mm thick
  • 1 large (300 g) Sweet Onion, sliced thinly
  • 1/4 cup (60 g) Pickling Salt (non-iodized) or Kosher Salt
  • 1 cup (~200 g) Ice Cubes
  • 2 cups (475 ml) Apple Cider Vinegar (5% acidity)
  • 1 1/2 cups (300 g) Granulated White Sugar
  • 1/2 cup (120 ml) Water
  • 2 Tbsp (30 ml) Yellow Mustard Seeds (whole)
  • 1 tsp (5 ml) Ground Turmeric
  • 1 tsp (5 ml) Celery Seeds
  • 1 tsp (5 ml) Black Peppercorns (whole)
  • 1/2 tsp (2.5 ml) Whole Cloves (optional)

Instructions:

  1. Slice the cucumbers and onions into uniform 3–4 mm rounds using a mandoline or sharp knife. Place them in a large non-reactive bowl.
  2. Add the pickling salt and ice cubes to the vegetables. Toss thoroughly to coat. Cover the bowl loosely and let the mixture sit at cool room temperature for 2 hours. This step is crucial for crispness.
  3. Pour the cucumber mixture into a colander. Rinse thoroughly under cold running water to remove excess salt. Drain completely, gently patting dry if necessary.
  4. In a stainless steel saucepan, combine the apple cider vinegar, sugar, water, mustard seeds, turmeric, celery seeds, peppercorns, and cloves (if using).
  5. Bring the brine mixture to a rapid simmer over medium-high heat, stirring until the sugar is completely dissolved. Reduce the heat and gently simmer for 2 minutes to allow the spices to bloom.
  6. Remove the pan from the heat. Carefully add the drained cucumber and onion slices into the hot brine. Stir gently and let the mixture sit for 5 minutes.
  7. Ensure your jars (4 x 500 ml) and lids are completely sterilised. Using tongs or a jar funnel, tightly pack the pickles into the prepared jars, distributing the solids and spices evenly.
  8. Ladle the hot brine over the vegetables, ensuring they are completely submerged, leaving about 1.5 cm (1/2 inch) headspace at the top.
  9. Wipe the jar rims clean, secure the lids tightly, and allow the jars to cool completely to room temperature. Transfer the pickles to the refrigerator. They are ready to eat after 24 hours, but the flavour develops best after 1 week. Store in the fridge for up to 2 months.