5.0 – 1 reviews • Gluten Free
| Level: |
Easy |
| Total: |
5 hr 10 min |
| Prep: |
30 min |
| Inactive: |
4 hr 30 min |
| Cook: |
10 min |
| Yield: |
6 to 8 servings |
Ingredients
- 3 pounds pickling cucumbers
- 2 tablespoons pickling salt
- Ice
- 2 teaspoons whole yellow mustard seed
- 2 teaspoons crushed red pepper flakes
- 4 cups apple cider vinegar
- 1 cup granulated sugar
- 1 teaspoon turmeric
Instructions
- Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.
- Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.
- Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
152 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
33 g |
| Dietary Fiber |
1 g |
| Sugar |
28 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
734 mg |