- Yields: about 1 quart
- Serves: 12
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 40 cal
- 0g fat (0g sat)
- 0mg chol
- 360mg sodium
- 10g carb
- 0g fiber
- 1g protein
Ingredients
- 1 1/2 pounds cucumbers, sliced 1/4-inch thick
- 1/2 small sweet onion, thinly sliced
- 1 1/2 tablespoons kosher salt
- 3/4 cup white vinegar
- 3/4 cup apple cider vinegar
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon ground turmeric
- A pinch of whole black peppercorns
Directions
Combine cucumbers, onions and salt in a bowl. Cover and refrigerate for 1 hour. Transfer cucumber mixture to a colander; rinse well. Gently pack cucumbers and onions into a clean canning jar.
Combine vinegars, sugars and spices in a saucepan. Bring to a simmer, stirring until sugar dissolves. Carefully pour liquid over cucumbers and onions, using a funnel to help prevent spilling. Let sit at room temperature for 1 hour. Cover and refrigerate for 6 hours before eating. These may be stored in the refrigerator for up to 2 weeks.
Special notes:
Jar Sterilizing Instructions: Wash your jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave them in the hot water for up to 1 hour before filling.
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