Directions
- 1Grab about a pound of cucumbers and slice them into fourth-inch rounds, preferably with a crinkle cutter.
- 2Toss the cucumbers in a bowl and combine them with two tablespoons of salt.
- 3Chop up a whole white onion and a pinch of dill.
- 4Add all the vegetables to a mason jar.
- 5In a small pot, add five ounces of white vinegar, four ounces of apple cider vinegar, and six ounces of sugar. Whisk well.
- 6Add a hefty amount of whole mustard seeds, red pepper flakes, celery seeds, turmeric, and allspice.
- 7Finish with a few black peppercorns and whole cloves.
- 8Bring the mixture to a boil over medium heat.
- 9Pour the contents into the jar and give it a good shake.
- 10Leave it in the fridge overnight and up to two weeks.
Ingredients
- 1 pound cucumbers
- 2 tablespoons salt
- 1 whole white onion
- 1 pinch dill
- 5 ounces white vinegar
- 4 ounces apple cider vinegar
- 6 ounces sugar
- 1 hefty amount mustard seeds
- 1 red pepper flakes
- 1 celery seeds
- 1 turmeric
- 1 allspice
- 1 few black peppercorns
- 2 whole cloves
Equipment
knifecrinkle cutterbowlmason jarsmall potwhisk
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