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  • Yield 2 cups 1x
Author Richard Blais

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  • 2 pickling cucumbers, sliced
  • ½ small white onion, sliced
  • 3 tablespoon kosher salt
  • ½ cup apple cider vinegar
  • ¼ cup Sugar
  • ½ jalapeno, seeds & stems removed
  • ½ teaspoon celery seeds
  • ½ teaspoon ground turmeric
  • ¼ teaspoon horseradish
  • 1 tablespoon mustard seeds


  1. In a large colander toss the cucumber and onion with two tablespoons of salt and let stand 10 minutes.
  2. Rinse the cucumber and onion and drain well.
  3. Meanwhile, in a medium saucepan, combine the remaining ingredients and bring to a boil, stirring to dissolve the salt and sugar, remove from heat when dissolved. Add the cucumber and onion and let cool completely.
  4. Pour liquid over sliced cucumber, stir and store under refrigeration until needed.
  5. Transfer the pickles to a siphon and charge with two charges. Shake well and refrigerate for 20 minutes.

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