These homemade pickles are a delightful blend of sweet and tangy flavors, perfect for any occasion.
Slice the cucumbers and onions thinly.
Using a mandoline slicer can help achieve uniform slices.
In a large bowl, mix the sliced cucumbers and onions with the salt.
Letting the mixture sit for a while helps draw out excess moisture.
Cover the mixture with ice and let it sit for 4 hours.
This step ensures the cucumbers remain crisp.
Drain the mixture and rinse with cold water, then drain again.
Ensure all the salt is rinsed off to avoid overly salty pickles.
In a large pot, combine sugar, vinegar, mustard seed, celery seed, and turmeric. Bring to a boil.
Stir constantly to dissolve the sugar completely.
Add the drained cucumber and onion mixture to the pot and bring back to a boil.
Ensure the vegetables are fully submerged in the brine.
Pack the hot mixture into sterilized jars and seal.
Leave a small headspace in the jars to allow for expansion.
Let the jars cool and store in the refrigerator or process in a boiling water bath for longer storage.
Label the jars with the date for easy tracking.
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