Description
Sweet, tangy, and crisp, these nostalgic pickles are perfect for sandwiches, burgers, or snacks. Using vinegar, sugar, and spices, they offer a satisfying crunch in every bite with a comforting balance of flavors.
Ingredients
3 lbs cucumbers (about 8–10 medium), Kirby or pickling cucumbers recommended
1 large yellow onion
1/4 cup non-iodized salt
2.5 cups white vinegar (5% acidity)
2 cups granulated sugar
2 tablespoons yellow mustard seed
1 tablespoon celery seed
1 teaspoon turmeric
2 teaspoons garlic powder
1 teaspoon ground black pepper
Instructions
Preheat oven to 350°F (180°C)
Thinly slice cucumbers and onions (half-moons for onions)
Layer cucumbers and onions in 4 sterilized pint jars
Sprinkle 1 tablespoon non-iodized salt evenly across layers
Toss 2.5 cups vinegar, 2 cups sugar, 2 tablespoons mustard seed, 1 tablespoon celery seed, 1 teaspoon turmeric, 2 teaspoons garlic powder, and 1 teaspoon black pepper in a saucepan over low heat until dissolved
Pour brine solution evenly into each jar
Seal jars with lids and bands
Process jars in boiling water bath for 5 minutes
Allow to cool completely before refrigerating for 24-48 hours
Notes
Use a mandoline for consistent slicing
For a smoother sugar/vinegar blend, stir until sugar dissolves
Adjust turmeric or vinegar for personal taste
Store in refrigerator for up to 3 months
For added flavor, include 1 teaspoon dill seed or 2 cloves garlic in brine
- Prep Time: 30
- Cook Time: 5
- Category: Bread & Baking
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 4g
- Sodium: 1600mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg