Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
1 day
Total Time:
1 day 20 mins
Servings:
24
Yield:
1 quart
Ingredients
Directions
Inspect a 1-quart jar for cracks, then immerse in simmering water until needed. Wash a new, unused lid and ring in warm soapy water.
Bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil in a small saucepan over medium-high heat. Boil for 5 minutes.
Meanwhile, slice cucumbers and onions. Loosely pack vegetables in the sterilized jar.
Pour hot brine over vegetables. Seal the jar and refrigerate for 24 hours before eating.
From the Editor
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.
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Nutrition Facts (per serving)
| 39 | Calories |
| 0g | Fat |
| 9g | Carbs |
| 0g | Protein |
