Delicious and tangy refrigerator pickles that are perfect for snacking or adding to sandwiches. No canning required!
Preparation time
30min
Ingredients
10 Servings
- 1 tbsp celery seeds
- 10 cucumber
- 1 tsp ground turmeric
- 1 tbsp mustard seeds
- 2 cups onion
- 0.5 cups salt
- 2.5 cups sugar
- 3 cups vinegar
Directions
Step 1
In a large bowl, combine sliced cucumbers and onions with the salt. Mix well and let sit for 1-2 hours.
Step 2
Rinse the cucumbers and onions under cold water to remove excess salt. Drain well.
Step 3
In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium heat.
Step 4
Add the drained cucumbers and onions to the pot. Stir well and remove from heat.
Step 5
Let the mixture cool to room temperature. Transfer to jars and refrigerate. Pickles will be ready to eat after 24 hours and can be stored in the refrigerator for up to 2 months.