Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pickled Cucumbers and Jalapenos 3.4 (33) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 2 hrs 15 mins Yield: Makes 2 1/2 quarts Jalapenos range from mild to strong -- in either case, they make fantastic pickles. Ingredients 2 pounds Kirby cucumbers, sliced diagonally ¼ inch thick 4 red jalapenos, sliced diagonally ¼ inch thick 3 small onions, cut into ½-inch wedges 3 tablespoons coarse salt 2 cups cider vinegar 1 ¾ cups packed light-brown sugar 1 tablespoon mustard seed ¾ teaspoon celery seed ¾ teaspoon ground turmeric Directions In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours. In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar. Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks. Print