Easy Yum Yum Pickles

Ingredients

  • 6 cups sliced patio slicer cucumbers
  • 1 medium onion, thinly sliced
  • 1 tbsp pickling salt
  • 1½ cups white vinegar
  • 1½ cups sugar
  • 1 tsp mustard seeds
  • ½ tsp celery seeds
  • ½ tsp turmeric
  • ¼ tsp ground black pepper

Directions

  1. Toss the sliced cucumbers and onion with the pickling salt. Let sit for about 1 hour, then drain well.
  2. In a saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric and pepper.
  3. Bring to a gentle boil, stirring until the sugar dissolves.
  4. Add the drained cucumbers and onions. Heat for about 2–3 minutes, just until everything is hot. Don’t overcook - you want some crunch.
  5. Spoon into clean jars and pour the hot brine overtop.
  6. Cool, cover and refrigerate.

They’re best after sitting for 24 hours and will keep refrigerated for several weeks.

Homestead tip: Add a few thin slices of jalapeño to each jar if you want a sweet + spicy Yum Yum pickle version using those fresh peppers.