No canning equipment required! Just prepare and refrigerate!

Makes 5-1/2 cups

Ingredients:

• 6 cups pickling cucumbers, sliced ¼ inch thick (about 8-10 small cucumbers)
• 2 tablespoon sea salt
• 1 cup thinly sliced sweet onion
• 1 cup sugar
• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 tablespoon pickling spice  
• ⅛ teaspoon ground turmeric
• 1 teaspoon salt

Directions:

1. Combine cucumbers and salt in a large, shallow bowl; cover and refrigerate for 2 hours.
2. Place cucumbers in colander and rinse under cold water. Drain well and return cucumbers to bowl. Add onion and toss with cucumbers.
3. Combine sugar, white vinegar, apple cider vinegar, pickling spice, ground turmeric and salt in a medium saucepan.  Simmer over medium heat, stirring until sugar dissolves.
4. Pour vinegar mixture over cucumber mixture; let stand at room temperature for 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator for up to 1 month.

Tips:

• Pickling cucumbers work best because they’re small with firm flesh.
• Divide up this recipe and store in pint sized jars.
• Store pickles in your refrigerator for 3-4 weeks.