Ingredients:

  • 5 lbs Kirby or Pickling Cucumbers
  • 2 large Yellow Onions, thinly sliced
  • 1/4 cup Pickling Salt (non-iodised)
  • Cold Water & Ice, as needed
  • 3 cups Distilled White Vinegar (5% acidity)
  • 3 cups Granulated Sugar
  • 2 Tbsp Yellow Mustard Seeds (whole)
  • 1 Tbsp Celery Seeds (whole)
  • 1 tsp Ground Turmeric
  • 1 tsp Black Peppercorns (whole)
  • 1/2 tsp Red Pepper Flakes (optional)

Instructions:

  1. Slice the Vegetables: Wash cucumbers thoroughly. Slice the cucumbers 1/8 to 1/4 inch (3–6 mm) thick. Thinly slice the onions.
  2. Combine and Salt: In the large non-reactive bowl, layer the cucumbers and onions, sprinkling the pickling salt evenly between the layers. Cover with crushed ice.
  3. Rest/Brine: Place the bowl in the refrigerator for a minimum of 3 hours (up to 4 hours). This draws out excess moisture and is essential for achieving the perfect crunch.
  4. Rinse and Drain: After brining, pour off the salty liquid. Rinse the cucumber/onion mixture thoroughly under cold running water (3–4 changes) until the water runs clear. Drain well and set aside.
  5. Prepare the Brine Syrup: In a stock pot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, peppercorns, and chilli flakes (if using).
  6. Dissolve and Simmer: Heat the brine mixture over medium-high heat, stirring until the sugar is completely dissolved. Bring the mixture to a gentle simmer (do not boil hard).
  7. Heat the Vegetables: Add the drained cucumber and onion mixture to the simmering brine. Heat only until the edges of the cucumbers start to turn translucent or the mixture reaches just below simmering point (around 180°F / 82°C). Do not boil the vegetables.
  8. Prepare Jars: While the pickles are heating, sterilise the jars and lids (keep jars hot). Set up the water bath canner.
  9. Hot Pack: Using the canning funnel and a slotted spoon, pack the hot pickles tightly into the prepared jars, leaving 1/2 inch (1 cm) headspace.
  10. Fill with Brine: Ladle the hot brine syrup over the pickles, maintaining the 1/2 inch headspace. Use a small spatula or de-bubbler tool to remove any air bubbles.
  11. Seal and Process: Wipe the rims clean with a damp cloth, centre the lids, and screw on the rings finger-tight. Place the filled jars into the boiling water bath. Ensure the water covers the jars by at least 1 inch (2.5 cm).
  12. Boil and Cool: Bring the water back to a rolling boil and process (boil) for 10 minutes. Turn off the heat, carefully remove the jars using the jar lifter, and place them on a rack or kitchen towel to cool completely for 12–24 hours. Check seals; unsealed jars must be refrigerated immediately.