Categories: Snacks

Ingredients

• 3 pint jars
• 6 kirby cucumbers, cut into 1/4-inch thick coins
• 2 tbsp coarse salt
• 1 cup apple cider vinegar
• 1 cup white vinegar
• 3/4 cup pure maple syrup
• 2 tsp mustard seed
• 1/2-inch piece cinnamon stick
• 6 whole cloves
• 6 allspice berries
• 1/2 tsp ground turmeric

Directions

1. Place the cucumber slices in a large bowl, sprinkle with the salt, and toss well. Let stand for 30 minutes. Rinse and set aside in a colander or strainer.

2. To make the brine, in a deep pot over high heat, combine the apple cider vinegar, white vinegar, syrup, mustard seed, cinnamon stick, cloves, allspice and turmeric. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the cucumber slices and return to a boil. Reduce the heat to a simmer and cook 2 minutes more.

3. Transfer the pickles to sterilized jars. These pickles will last for 2 months in the fridge.

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