"This Fresh Pickled Cucumber Salad stays in the refrigerator for up to two months, but never lasts that long! It's better as it sits, and I love it as a snack. This will make 2 quarts.
Ingredients:
6 medium cucumbers, thinly sliced
1 medium red onion, thinly sliced
2 cups white vinegar
1 cup water
1/4 cup sugar
1 tbsp salt
1 tsp mustard seeds
1 tsp dill seeds (or 2 tbsp fresh dill)
2 garlic cloves, minced
1/2 tsp black peppercorns
1/2 tsp red pepper flakes (optional, for a little heat)
Directions:
Slice the Vegetables: Thinly slice the cucumbers and red onion and place them in a large mixing bowl.
Make the Brine: In a saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, dill seeds (or fresh dill), garlic, black peppercorns, and red pepper flakes. Bring to a boil, stirring occasionally to dissolve the sugar and salt.
Pickling Process: Once the brine is boiling and the sugar and salt have dissolved, pour the hot brine over the sliced cucumbers and onions. Stir to combine.
Cool and Store: Let the mixture cool to room temperature. Once cooled, transfer the salad into two quart-sized jars or containers. Seal and refrigerate.
Wait and Enjoy: Let the pickled cucumber salad sit in the fridge for at least 24 hours for the best flavor. It gets better the longer it sits, and can last for up to two months in the fridge—but it will be gone long before that!