Ingredients:

  • 3 lbs Kirby cucumbers, sliced into 1/4-inch rounds
  • 1 large sweet yellow onion, thinly sliced into half-moons
  • 1 medium green bell pepper, de-seeded and sliced into thin strips
  • 1/4 cup pickling salt
  • 3 cups crushed ice
  • 2 cups apple cider vinegar (5% acidity)
  • 1.5 cups granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 0.5 tsp ground turmeric
  • 5 whole cloves

Instructions:

  1. Using a mandoline or sharp knife, slice the Kirby cucumbers into uniform 1/4-inch rounds. Thinly slice the onion and green bell pepper.
  2. In a large non-reactive mixing bowl, toss the sliced cucumbers, onions, and peppers with the 1/4 cup of pickling salt.
  3. Cover the surface of the salted vegetables with a thick layer of crushed ice. Let the mixture sit for 2 hours to draw out excess moisture via osmosis.
  4. In a heavy-bottomed stainless steel saucepan, combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and cloves.
  5. Bring the brine to a brief, hard boil over medium-high heat to dissolve the sugar and bloom the aromatic spices.
  6. Thoroughly drain the cucumber mixture of all melted ice and salt-water liquid. Pack the vegetables into 4 pint-sized glass Mason jars.
  7. Pour the hot brine over the vegetables in the jars, ensuring they are fully submerged. Let cool before refrigerating.