- 2 large cukes
- 1/2 yellow onion, sliced
- 4 cloves garlic, smashed
- 1c water
- 1c cider vinegar
- 1 1/2 c sugar (to taste)
- salt (to taste, 1/2 t?)
- 1t mustard seeds
- 1t turmeric
- 1/2 t celery seeds
- 1/2 t pickling spice
- 1/2 t red pepper flakes
Toast spices to help release flavors, combine with water, vinegar sugar and salt in small saucepan and bring to boil with smashed garlic. Simmer for a few minutes to help release oils from spices. Slice cukes into 1/4″ thick rounds, toss with sliced onions and pack tightly into quart mason jars. Poor brine over pickles, let cool to room temperature and refrigerate. Make a little extra brine with 1 part water to 1 part vinegar if needed to completely cover pickles. Ready in about 24-48 hours!