My grandmother used to make these every year. I must admit I’m not a fan, but my husband can eat his weight in them. So I tweaked my grandmother’s recipe to make it my own. And this jar never last long, so if your a cucumber fan and love pickles, give this recipe a try.
3 Medium Cucumbers (too large and they have seeds that are larger than I like), sliced thin
1 Medium Yellow Onion, sliced thin
3/4 tsp. Turmeric, divided
3/4 tsp. Mustard Seed, divided
1 C Water
4 C Vinegar
1/2 C Sugar
2 T Salt
-Bring sauce to boil, stir often until salt and sugar dissolve. Remove from heat, and allow to cool. You don’t want a hot sauce, or it will cook the onion and cucumber.
-In a large bowl, jar, or other closable container.
-Add 1/3 cucumbers, 1/3 onion, 1/4 tsp. Mustard seed, 1/4 tsp. turmeric. Do this two more times, I find that layering helps. Pour sauce over mixture and you may need to add up to 1 C water to cover mixture.
-Place in fridge and stir every day, I shake mine, for 5 days. My husband says three days are they are good to start eating. Enjoy!