Makes 1 quart jar
Ingredients:
Brine
1 cup white vinegar
½ cup apple cider vinegar
½ cup water
1/3 cup raw cane sugar
¼ cup brown sugar
2 TBLS. Pickling salt
Pickles
¼ ounce Silky Sea Palm (dry)
1-pound cucumbers sliced (any type of firm cucumber works)
1 small onion thinly sliced (or ½ large onion)
1-2 TBLS. Pickling spice or (1 tsp. mustard seeds/ 1 tsp. coriander seeds/ 1 tsp. celery seed/ ½ tsp dill)
1/8 tsp. turmeric powder
Instructions:
1. Make the brine by combining the white vinegar, apple cider vinegar, water, salt and sugar in a saucepan. Bring to a simmer, stirring occasionally to dissolve the salt and sugar.
2. Slice the cucumbers into round 1/4 inch slices. A crinkle cut slicer is fun but isn’t required.
3. Layer cucumber slices into quart jar, layering onions and Silky Sea Palm. Add spices &turmeric
4. Pour warm vinegar brine over cucumbers/onions and Silky Sea Palm, covering completely.
5. Cap the jar with a lid and place in the refrigerator. Wait 2-3 days before eating to let the flavor develop. They will keep for 2-3 months in the refrigerator.