Recipe information
Yield
Makes 2 quarts
Ingredients
1
small sweet onion (such as Vidalia or Maui), thinly sliced
2
pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
1
large bunch dill, coarsely chopped (stems included)
1
tablespoon yellow mustard seeds
2
teaspoons whole white peppercorns
1
1/2 cups apple cider vinegar
1
cup water
1
cup sugar
3
tablespoons coarse kosher salt
2
teaspoons dill seeds
Need to make a substitution?
Preparation
Step 1
Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
Step 2
Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
Step 3
Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours.
Step 4
Cover glass pickle jars tightly with lids. Do Ahead: Can be made 1 week ahead.
Step 5
Keep refrigerated.