Ingredients
1 1/2 cups distilled white vinegar or apple-cider vinegar
1 1/4 cups sugar
1/2 teaspoon mustard seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon celery seeds
1/4 teaspoon celery seeds
Coarse salt
16 ounces Kirby cucumbers, trimmed and cut into 1-inch rounds
1/2 small white onion, cut into 1/4-inch wedges
Preparation
Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cucumbers and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
