A delightful and easy-to-make recipe for tangy pickles that are perfect for snacking or adding to your favorite dishes.
Slice the cucumbers and onion into thin rounds.
Use a mandoline slicer for uniform slices and quicker preparation.
Layer the cucumber and onion slices in a large jar.
Pack the slices tightly but avoid crushing them to allow the brine to circulate.
In a saucepan, combine the vinegar, sugar, mustard seed, celery seed, turmeric, and salt.
Stir the mixture constantly to ensure the sugar and salt dissolve completely.
Bring the mixture to a gentle boil, then remove from heat.
Avoid overboiling to preserve the vinegar's tanginess.
Carefully pour the hot brine over the cucumber and onion slices in the jar.
Ensure all slices are submerged in the brine for even pickling.
Let the jar cool to room temperature before sealing and refrigerating.
Allowing the jar to cool prevents condensation inside the lid, which could dilute the brine.
Refrigerate for at least 24 hours before serving.
The longer the pickles sit, the more flavorful they become. Patience pays off!
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