Ingredients

• 2 small cucumbers , thinly sliced
• 1.5 tablespoons salt
• 1 medium onion , finely chopped
• 1 cup white sugar
• 1 cup white wine vinegar
• 0.5 cups apple cider vinegar
• 0.25 cups brown sugar
• 1.5 teaspoons mustard seeds
• 0.5 teaspoons celery seeds
• 1 pinch ground turmeric

Instructions

1. 1 Mix cucumber slices and salt together in a bowl; let sit for 1 1/2 hours.
2. 2 Pour cucumbers into a sieve set in the sink. Thoroughly rinse cucumbers under cold running water and drain well.
3. 3 Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil, then cook and stir until sugar dissolves, about 3 minutes.
4. 4 Place drained cucumbers into a heat-proof bowl. Add onion, then pour hot vinegar mixture over top. Let stand at room temperature for 1 hour.
5. 5 Transfer cucumbers and liquid to a container with a tight-fitting lid. Cover and refrigerate for 24 hours before eating.

Nutrition per serving