Turmeric and white mustard seeds give these pickles a sassy kick that will bite you back, just a tad. Not like searing jalapeno or chipotle, but just enough to let you know they are there.
4 cups sliced pickling cucumbers
2 large onions
1 tspn pickling salt
1 cup sugar
1/2 tsp ground turmeric
1/2 cup cider vinegar
1 tspn whole white mustard seeds
Wash and thinly slice the cucumbers, Leaving the skins on.
Peel and slice the onions. Combine the cucumbers, onions, and salt in a glass or ceramic bowl.
Let them stand 3 hours to extract the moisture.
Rinse and thoroughly drain and dry the vegetables well . Combine the remaining ingredients and mix well until the sugar dissolves completely, about 10 minutes.
Pour the cucumber mixture into clean freezer containers, leaving 1 inch of headspace for expansion.
Cap and seal. These will keep up to 1 year in the freezer.