Categories: pickles

Ingredients

• 1 1/2 lb. Kirby (pickling) cucumbers
• 1 small onion
• Kosher salt
• 1 cup distilled white vinegar
• 3/4 cup sugar
• 1 Tbsp. mustard seeds
• 1 tsp. dill seeds
• 1/2 tsp. celery seeds

Directions

1. Cut cucumbers in half lengthwise, then slice crosswise into 1/2-inch-thick half moons. Cut onion in half through root end, then slice crosswise into 1/4-inch-thick half moons.
2. In a large bowl, spread one-third of the cucumbers in a single layer and sprinkle with 1 tsp. salt. Top with one-third of onion and sprinkle with 1 tsp. salt. Repeat layering and salting two more times.
3. In a 4-quart saucepan, combine vinegar, sugar, mustard seeds, dill seeds, and celery seeds. Heat to boiling on high, stirring to dissolve sugar. Remove from heat and pour over cucumber mixture in bowl. Cover with plastic wrap and refrigerate at least 24 hours, or up to 1 week. Using slotted spoon, remove cucumbers and onions from pickling liquid to serve.

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