Recipe information
Yield
1 quart
Ingredients
3
tablespoons kosher salt
1
pound kirby cucumbers or other small cucumbers, sliced 1/8-inch thick
2
jalapeños, with seeds, sliced 1/4-inch thick
1
1/4 cups apple cider vinegar
1
1/4 cups sugar
1
teaspoon ground turmeric
1
teaspoon yellow mustard seeds
1
/2 teaspoon celery seeds
Need to make a substitution?
Preparation
Step 1
Place 3 cups cold water in a large bowl. Add salt and stir until salt is dissolved. Add cucumbers, cover, and chill overnight.
Step 2
Bring jalapeños, vinegar, sugar, turmeric, mustard seeds, and celery seeds to a boil in a medium pot, stirring to dissolve sugar.
Step 3
Drain cucumbers and add to pot. Return pickling liquid to a boil, then remove from heat. Let cool. Transfer to a 1-qt. jar, cover, and chill.
Step 4
DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
Nutrition Per Serving
2 tablespoons is equal to 1 serving
1 serving contains: Calories (kcal) 45 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 0 Total Sugars (g) 12 Protein (g) 0 Sodium (mg) 1100