Directions
- 1Slice cucumbers into 1/4 inch rounds using a crinkle cutter, toss with pickling salt, and place in a mason jar along with minced dill and sliced onion.
- 2In a small saucepan, whisk together white vinegar, apple cider vinegar, and sugar.
- 3Add mustard seeds, red pepper flakes, celery seeds, turmeric, allspice, peppercorns, and cloves to the saucepan.
- 4Bring the mixture to a boil over medium heat.
- 5Pour the mixture into the mason jar with the cucumbers, onion, and dill.
- 6Shake well, seal the jar, and refrigerate overnight for up to two weeks.
Ingredients
- 1 lb cucumbers
- 2 tablespoons pickling salt
- 1 small white onion
- 1 pinch dill
- 5 oz white vinegar
- 4 oz apple cider vinegar
- 6 oz sugar
- 1 tsp whole mustard seeds
- 0.5 tsp red pepper flakes
- 0.5 tsp celery seeds
- 0.25 tsp turmeric
- 0.25 tsp allspice
- 2 whole black peppercorns
- 2 whole cloves
Equipment
knifecutting boardmason jarsmall saucepanwhisk
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