Ingredients:

  • 1 lb Persian cucumbers, thinly sliced
  • 1 small red onion, thinly sliced into half-moons
  • 1 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp yellow mustard seeds
  • 1/2 tsp celery seeds
  • 1/2 tsp whole black peppercorns

Instructions:

  1. Pack the thinly sliced cucumbers and red onions into a clean quart-sized glass jar. Press them down firmly with your hand to ensure they are tightly packed and will stay submerged.
  2. Combine apple cider vinegar, granulated sugar, kosher salt, mustard seeds, celery seeds, and peppercorns in a small saucepan.
  3. Place the saucepan over medium heat and stir constantly until the sugar and salt have completely dissolved. Bring to a gentle simmer, then remove from heat immediately.
  4. Slowly pour the warm brine over the cucumbers and onions, filling the jar to the top while leaving about 1/4 inch of headspace.
  5. Stir gently with a butter knife to release trapped air bubbles, seal the lid tightly, and refrigerate for 24 hours for full flavor development.