While these are not the BEST pickles you’ll ever make, they are perfectly serviceable and reasonably tasty.
Toss two cucumbers in salt and sugar mixture
- 2 sliced Kirby cucumbers – Crinkle cut if you have it
- 1 tsp each :: Dill, Salt
- 1/4 C sugar
Heat in a small pot and simmer 30 minutes:
- 1 C Water
- 1 C Apple Cider Vinegar
- 1 C rice wine vinegar
- 1 C Brown Sugar
- 1/2 Onion – sliced in 1/4 inch pieces, then halved
- 1 bay leaf
- 6 Whole peppercorns
- 2 whole garlic cloves
- 1/2 tsp each :: Red chile flakes, Celery seed, mustard seed
- Heat everything except cucumber mixture to near boil
- Simmer 30 minutes
- Rinse cucumber slices, and put into a clean bell jar
- Pour liquid into clean bell jars while still hot
- Put into an ice bath for 30 minutes
- Refrigerate overnight before serving
- This will keep for 2-3 months.
