5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers 1 1/2 Tablespoons kosher salt 1 cup thinly sliced sweet onion 1 cup granulated white sugar 1 cup white vinegar 1/2 cup apple cider vinegar 1/4 cup light brown sugar (packed) 1 1/2 teaspoons mustard seeds 1/2 teaspoon celery seeds 1/8 teaspoon ground turmeric
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
*Don't cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them! *You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)
Nutritional Information per serving: Serving size: 1/4 cup (drained) Calories per serving: 18 Fat per serving: .1g Saturated Fat per serving: 0g Fiber per serving: .5g Protein per serving: .4g Cholesterol per serving: 0mg Carbohydrates per serving: 4.4g