Sweet Pickle Recipe
A delightful balance of tangy and sweet, these homemade pickles are infused with mustard seed and turmeric for a vibrant flavor. Crisp cucumbers and onions soak in a cider vinegar brine, creating a zesty addition to sandwiches, salads, or charcuterie boards. Ready in just 24 hours!
Equipment
- 1-quart glass jar
- Small saucepan
- Cutting board
- Measuring cups and spoons
- Ladle or funnel
- Sharp knife
Ingredients
- ¼ tsp ground turmeric
- 1 cup apple cider vinegar
- 2 lbs cucumbers
- 1 cup white sugar
- ½ tsp mustard seed
- 2 tbsp salt
- 2 sweet onions
Instructions
- Check a 1-quart jar for any cracks and keep it in simmering water until needed.
- Wash a new lid and ring in warm soapy water.
- In a small saucepan over medium-high heat, bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil, letting it cook for 5 minutes.
- While the brine heats, slice cucumbers and onions, then loosely pack them into the sterilized jar.
- Once the brine is ready, carefully pour it over the vegetables, ensuring they are fully submerged.
- Seal the jar tightly and refrigerate for 24 hours before enjoying.
Notes
- Use firm, fresh cucumbers for the best crunch.
- Slicing cucumbers into thin rounds or spears can adjust texture and brine absorption.
- Adding a pinch of red pepper flakes enhances the flavor with subtle heat.