Directions

1. 1

   Prep the cucumbers: slice small Kirby cucumbers into ½-inch rounds, or halve larger cucumbers lengthwise, scrape out the seeds, and cut into thin strips.

2. 2

   Place the cucumber slices or strips in a gallon-size container and cover with boiling water. Cover and let soak overnight.

3. 3

   The next day, drain and rinse the cucumbers well. Sterilize the canning jars in boiling water, then pack them tightly with the soaked cucumbers, leaving ½-inch headspace.

4. 4

   In a saucepan, whisk together the apple cider vinegar, sugar, and salt. Boil for about 5 minutes, stirring until the sugar dissolves.

5. 5

   Stir in the Celery Seeds, Ground Turmeric, and Yellow Mustard Seeds and let the brine bubble for another minute.

6. 6

   Pour the hot brine over the cucumbers, leaving ½-inch headspace, and seal. Let cool to room temperature, then refrigerate. Best after 24 to 48 hours. Makes 3 pint canning jars.