These are fabulous. I make them differently EVERY time! Sometimes I throw in a jalepeno, or maybe an onion, or even a green pepper or garlic cloves. I put a serrano pepper in one time, as well as a habanero!! 🙂
However, the extras are up to you! LOL!!
2 cups sugar
2 cups apple cider vinegar
1/4 cup canning-and-pickling salt
3/4 teaspoon celery seeds
3/4 teaspoon mustard seeds
1/2 teaspoon ground turmeric
12 -15 pickling cucumbers (might need more depending on size)
Place first 6 ingredients in a pan and cook over high heat, stirring every minute. Cook 5 minutes and remove from heat. Sugar should be completely dissolved.
Slice the cucumbers into thin slices (I use a mandolin). Place in plastic container that has a lid. Pour hot vinegar mixture over the cucumbers. The liquid should completely cover the cucumber slices. Cool 30 minutes, then refrigerate. These will keep for at least 2 weeks…
As always – ENJOY!!