Ingredients
12 small Kirby cucumbers or 2 English cucumbers
1 large sweet onion
1/2 c. kosher salt
1 bunch celery leaves
1/4 tsp. crushed red-pepper flakes
1/4 tsp. ground fenugreek
1/2 tsp. ground turmeric
1 tsp. brown mustard seeds
8 allspice berries
1 1/2 c. apple-cider vinegar
1/2 c. water
1 c. sugar
1/4 c. maple syrup
Preparation
Step 1Toss the cucumbers and the onions in a bowl with kosher salt and let sit for an hour. Rinse well in a colander, drain, and place in a nonreactive bowl.Step 2Add celery leaves to the mix, then set aside. Add crushed red-pepper flakes, fenugreek, turmeric, mustard seeds, allspice berries, apple-cider vinegar, water, sugar, and maple syrup. Bring to a rapid boil and then pour over the cucumbers.Step 3Leave them uncovered for 2 hours and then refrigerate. Once chilled, cover with plastic wrap.
