Ingredients:

  • 3 lbs pickling cucumbers, sliced into 1/4-inch rounds
  • 2 medium white onions, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup kosher salt
  • 2 cups apple cider vinegar
  • 1 cup granulated white sugar
  • 2 tbsp pickling salt
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric powder

Instructions:

  1. Use a mandoline to cut cucumbers, onions, and peppers into uniform thin rounds.
  2. Place all sliced vegetables in a large non-reactive bowl and toss with kosher salt.
  3. Let the mixture sit for 2 to 3 hours to draw out moisture until liquid pools at the bottom.
  4. Pour the vegetables into a colander, rinse thoroughly under cold running water to remove excess salt, and pat dry.
  5. In a saucepot, combine apple cider vinegar, sugar, pickling salt, mustard seeds, celery seeds, and turmeric.
  6. Simmer the mixture over medium heat, stirring until the sugar and salt are completely dissolved.
  7. Pour the hot brine over the prepared vegetables in sterilized mason jars and allow to cure for 24 hours.