Ingredients:

  • 1 lb Persian or Kirby cucumbers, sliced into ¼ inch rounds
  • ½ cup white onion, thinly sliced
  • 1 clove garlic, smashed
  • 1 cup apple cider vinegar
  • ¾ cup granulated white sugar
  • 1 tbsp kosher salt
  • 1 tsp mustard seeds
  • ½ tsp celery seeds
  • ¼ tsp red pepper flakes

Instructions:

  1. Distribute the sliced cucumbers, onions, and smashed garlic evenly between two 16 oz wide-mouth Mason jars. Press the vegetables down firmly to ensure they are tightly packed, leaving about an inch of headspace at the top.
  2. In a small saucepan, combine the apple cider vinegar, sugar, kosher salt, mustard seeds, and celery seeds. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are fully dissolved and the liquid is clear.
  3. Carefully pour the hot brine over the cucumbers until the vegetables are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles.
  4. Seal the lids tightly and let the jars cool to room temperature before transferring them to the refrigerator. Chill for 24 hours for maximum flavor penetration.