Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 1 medium white onion, thinly sliced
  • 2 tbsp kosher salt
  • 1 cup white distilled vinegar
  • 1 cup granulated sugar
  • 1 tsp kosher salt
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/2 tsp black peppercorns

Instructions:

  1. Combine the sliced cucumbers and onions in a colander. Sprinkle with 2 tbsp kosher salt and toss well. Let sit for 30–60 minutes to purge excess water, then rinse quickly under cold water and pat dry.
  2. In a small saucepan, combine white distilled vinegar, sugar, 1 tsp salt, mustard seeds, celery seeds, and peppercorns. Bring to a simmer over medium heat, stirring until sugar is dissolved and liquid is clear.
  3. Pack the drained cucumbers and onions tightly into glass jars, leaving half an inch of headspace.
  4. Pour the hot brine over the vegetables until completely submerged. Seal lids tightly, cool to room temperature, and refrigerate for 24 to 48 hours.