Ingredients
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1 cup cider vinegar
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3/4 cup sugar
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8 small pickling cucumbers, unpeeled and cut into 1/4 inch thick slices
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1 medium onion, cut in half and thinly sliced
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4 1/2 teaspoons kosher salt
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2 teaspoons mustard seeds
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1/2 teaspoon dry mustard
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1/2 teaspoon turmeric
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1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon celery seed
Instructions
- Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
- Boil 1 minute, stirring frequently.
- Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
- Cover and chill overnight before serving.
- You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.