These quick pickled cucumbers are a delightful blend of sweet and tangy flavors, perfect for snacking or as a side dish.
Slice the cucumbers and onion thinly.
Using a mandoline slicer can help achieve even slices for consistent pickling.
In a large pot, combine the vinegar, sugar, salt, mustard seed, turmeric, red pepper flakes, and celery seed.
Stir the mixture well to ensure the sugar and salt dissolve completely.
Heat the mixture over medium-high heat until it begins to boil.
Keep an eye on the pot to prevent the mixture from boiling over.
Add the sliced cucumbers and onions to the pot and stir to coat them in the brine.
Ensure all slices are submerged in the brine for even pickling.
Remove the pot from heat and let the mixture cool to room temperature.
Stir occasionally to help the cooling process and ensure even flavor distribution.
Transfer the mixture to airtight jars and refrigerate overnight before serving.
Use clean jars to prevent contamination and extend the shelf life of the pickles.
