Ingredients
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1/2 onion, thinly sliced
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1 cup water
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1/2 cup champagne vinegar (I just use white wine vinegar)
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1/2 cup sugar
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2 tablespoons kosher salt, plus
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2 teaspoons kosher salt
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1 teaspoon mustard seeds
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1/4 teaspoon turmeric
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1 teaspoon celery seed
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1 teaspoon pickling spices
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4 cloves garlic, smashed
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2 medium cucumbers, thinly sliced
Instructions
- Combine onion and cucumber slices in a clean jar.
- Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan.
- Bring to a boil and simmer for 4 full minutes.
- Add the garlic cloves to the jar.
- Slowly pour the pickling liquid over the slices, filling to the top of the jar.
- Cool to room temperature.
- Top off the pickles with any remaining liquid and refrigerate at least overnight.