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

1. In a large bowl, stir together cucumber and salt. Cover and refrigerate for 1 hour. Rinse and drain well.

2. 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.

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