Ingredients:

  • 2 lbs Kirby or Persian cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 2 tbsp kosher salt
  • 1 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp sea salt
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/4 tsp black peppercorns

Instructions:

  1. Slice the cucumbers and onions into thin rounds.
  2. Toss the sliced cucumbers and onions in a colander with 2 tbsp of kosher salt and let them sit for 30 minutes to draw out excess moisture.
  3. Rinse the vegetables thoroughly under cold water to remove excess salt and pat dry.
  4. Combine apple cider vinegar, sugar, sea salt, mustard seeds, celery seeds, and peppercorns in a saucepan.
  5. Bring the mixture to a simmer over medium heat, stirring until sugar and salt are completely dissolved.
  6. Distribute the cucumber and onion slices evenly between two pint-sized glass jars.
  7. Carefully pour the hot brine over the vegetables, ensuring they are completely submerged.
  8. Seal the lids tightly, let them cool to room temperature, and refrigerate for 24 hours for peak flavor.