Recipe information
Yield
Makes about 2 quarts
Ingredients
2
1/2 pounds kirby cucumbers, cut crosswise into 1/4 inch rounds (about 8 cups)
2
cups thinly sliced red onions
1
/3 cup pickling salt
2
cups apple cider vinegar
1
1/4 cups (packed) light brown sugar
1
tablespoon grated peeled fresh ginger
1
tablespoon turmeric
1
tablespoon yellow mustard seeds
1
1/2 teaspoons corriander seeds
1
teaspoon celery seeds
2
Fresno chiles or red jalapeños, pricked with a toothpick
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Preparation
Step 1
Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.
Step 2
Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.
Step 3
Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2 inch space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
Nutrition Per Serving
1 tablespoon contains: Calories (kcal) 19.4 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0.0 Carbohydrates (g) 4.4 Dietary Fiber (g) 0.4 Total Sugars (g) 3.5 Net Carbs (g) 4.0 Protein (g) 0.2 Sodium (mg) 60.9