Making the Cucumbers Start by washing your cucumbers thoroughly. Cut them into the desired shape, such as spears or slices, or just keep them whole. Cut the cucumbers into a large bowl, then sprinkle them with coarse kosher salt. Cover them with cold water and let them rest for at least a few hours.
Brine preparation: The next day, remove the cucumbers from the water and wash them thoroughly to eliminate any excess salt. In a large pan, add vinegar, sugar, mustard seeds, celery seeds, and ground turmeric. Bring the mix to boiling, stirring it until the sugar is dissolved.
Pickle Jar Preparation Then, while the brine is heating up, clean your lids and jars by boiling the lids in water for 10 minutes. The cucumbers should be placed tightly inside the jars, and fresh dill, if desired, should be added.
Filling the Jars: When the brine is prepared, pour it over the cucumbers inside the jars. Make sure that they are submerged completely. You should leave about a half-inch room at the top. Close the jars securely.
Healing: Place the Jars in a cool, dark location for at least two weeks before opening. This lets the flavors be fully developed.
