Summertime Sweet Pickles

Recipe View 15 mins Prepare the Jar: Thoroughly inspect a 1-quart jar for any cracks or imperfections. Sterilize the jar by immersing it in simmering water for at least 10 minutes. Keep the jar in the hot water until ready to fill. Wash a new, unused lid and ring with warm, soapy water and set aside. (Prep time: 15 minutes)

Recipe View 10 mins Create the Brine: In a small saucepan, combine the apple cider vinegar, sugar, salt, mustard seeds, and turmeric. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved. Once boiling, reduce heat slightly and let simmer for 5 minutes to allow the flavors to meld. (Cook time: 10 minutes)

Recipe View 10 mins Prepare Vegetables: While the brine simmers, thinly slice the cucumbers and sweet onions. (Prep time: 10 minutes)

Recipe View 5 mins Pack the Jar: Remove the sterilized jar from the hot water and carefully pack the sliced cucumbers and onions into the jar, leaving about 1/2 inch of headspace at the top. (Assembly time: 5 minutes)

Recipe View 5 mins Pour and Seal: Carefully pour the hot brine over the vegetables, ensuring they are fully submerged. Tap the jar gently to release any trapped air bubbles. Wipe the rim of the jar clean with a damp cloth. Place the lid on the jar, then screw on the ring until it is fingertip tight. (Assembly time: 5 minutes)

Recipe View 24 hrs Refrigerate: Allow the jar to cool slightly at room temperature, then refrigerate for at least 24 hours before serving. This allows the flavors to fully develop and the pickles to properly set. (Chill time: 24 hours)