Ingredients:
5 medium cucumbers, trimmed, cut into thin slices
1 medium sweet onion, thinly sliced
3 T. kosher salt
1 ½ cup apple cider vinegar
1 cup white sugar
2 tsp. yellow mustard seeds
2 bay leaves
½ tsp. coriander seeds
¼ tsp. turmeric powder
1 tsp. black peppercorns
Directions: Place the sliced cucumbers, onion and salt into a bowl stirring the salt to coat the vegetables. Cover with plastic and refrigerate for 2- 3 hours. Rinse the cucumber mixture in a colander and pat dry with paper towels to remove all excess water. In a medium to large pot on medium heat place the vinegar, sugar, mustard seeds, bay leaves, coriander seeds, turmeric and black pepper corns. Stir for 3 minutes or until the sugar dissolves. Add the cucumber mixture and bring to a simmer. Remove bay leaves. Transfer the mixture into sterilized glass jars and seal. Set aside for a week (yes, a week!) to develop the flavors. Keep jars in a cool dark place, they will last at least a year. Once opened refrigerate them. Alot of work but better than anything you will buy on the shelf. ~ Chef ~
