photograph by Matt Hulsman

Yield: 4 pints.

2 pounds pickling cucumbers, sliced 1⁄4-inch thick
2 sweet white onions, thinly sliced
4 cups distilled white vinegar
4 cups sugar
½ cup kosher salt
1½ teaspoons turmeric
1½ teaspoons celery seed
2 teaspoons dry mustard

Toss sliced cucumbers and onions in a bowl, then add the mixture to 4 pint jars, filling each to the top.

In a saucepan, heat vinegar, sugar, salt, turmeric, celery seed, and dry mustard until sugar is dissolved. Pour liquid over cucumbers to cover. Place lid on jars and tighten. Wipe jars with a clean, warm cloth, then refrigerate overnight.

Serve cold. Keep all opened pickles in the refrigerator. Reserve leftover liquid for salad dressing or coleslaw.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.