Ingredients
3 pounds pickling cucumbers sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
2 cups sugar
1 1/2 brown sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon ground cloves
1 teaspoon garlic powder
1 T curry powder
10 tablespoons roughly chopped garlic
24 dried cayenne peppers

Instructions
Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.

Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium.

Pack the jars with the rinsed cucumbers and onions. Pour the hot vinegar mixture over the mixture until almost filled. Seal with lids and rings. Let cool overnight and store in refrigerator.

These pickles are not sterilized and must be stored in the refrigerator. You can process them a standard hot-water bath if you want them to be shelf stable. They'll stand up in the fridge like this for months but they won't last that long.


Cucumbers and onions in brine.