Categories: Snacks
Ingredients
- 5 1/2s cups sliced salad cucumbers
- 1 1/2 tbsp kosher salt
- 1 1/2 cups apple cider vinegar
- 1 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 2 tbsp chopped fresh dill
- 1/2 tsp ground mustard
- 1/2 tsp celery seeds
- 1 cup thinly sliced red onion
Directions
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In a large bowl, stir together cucumber and salt. Cover and refrigerate for 1 hour. Rinse and drain well.
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In a small saucepan, bring vinegar, sugars, dill, mustard, and celery seeds to a boil over medium heat, stirring until sugar is dissolved. Add vinegar mixture and onion to cucumbers. Transfer mixture to 3 (1-pint) glass canning jars. Cover and let stand at room temp for 1 hour. Refrigerate overnight before serving or for up to 2 weeks.