Fresh Pickled Cucumber Salad (Makes 2 Quarts)
Ingredients:
6 medium cucumbers (preferably English cucumbers)
1 small red onion, thinly sliced
3 cloves garlic, minced
2 cups white vinegar
2 cups water
1/4 cup sugar
2 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon red pepper flakes (optional for heat)
1 tablespoon mustard seeds
1 tablespoon dill seeds or 2 sprigs fresh dill
1 teaspoon celery seeds (optional)
1/2 teaspoon turmeric (for color, optional)
Directions:
Prepare the cucumbers: Wash and thinly slice the cucumbers (about 1/8-inch thick). If the cucumbers have thick skin, you can peel them if you prefer.
Slice the onion: Thinly slice the red onion into rings.
Make the pickling brine: In a saucepan, combine the vinegar, water, sugar, salt, garlic, black pepper, and mustard seeds. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Once it's simmering, remove from the heat and let it cool to room temperature.
Pack the jar: In a large jar or two smaller jars (for 2 quarts total), add the cucumber slices, onion, dill seeds or fresh dill, red pepper flakes (if using), celery seeds (if using), and turmeric (if using).
Pour the brine: Once the brine has cooled, pour it over the cucumber mixture in the jar. Make sure the vegetables are fully submerged. You can use a spoon or a clean weight to push them down if needed.
Refrigerate and marinate: Seal the jar(s) tightly and refrigerate for at least 2 hours, though it’s best if you let it sit for 24 hours or longer. The flavors will continue to develop over time. The salad will stay fresh in the fridge for up to two months, but it’s unlikely to last that long!