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- 4 cups white sugar
- 2 cups white vinegar
- 2 tbsp pickling salt
- 1 tsp turmeric
- 1 tsp celery seed
- 1 tsp mustard seed
- Measure brine ingredients into a pot and bring to a boil. Turn down and simmer for 2-3 minutes.
- Pour hot brine over sliced cucumbers and onions.
- Stir and allow to cool on counter. Once cool, cover and place in refrigerator.
- Stir every few days. They are best after they have had a chance to sit in the brine for about a week…but you can eat the almost a day or two after making.Several days after they have sat I like to transfer them into glass jars. I find they keep better in glass and it’s also easier for storage and use. Like any pickles, these keep well for a long time.