Ingredients
- 8 Persian cucumbers, ⅛ ″ slices
- 1/2 medium red onion, sliced thin
- 1 1/2 cups apple cider vinegar
- 1/2 cup water
- 1/2 cup sugar
- 2/3 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon kosher salt
- 3 tablespoons pickling spices
- 2 teaspoons celery seed
- 2 teaspoons red pepper flakes
Make it step by step
- Toss the cucumber and onion slices together in a large bowl. Set aside.
- Wash, rinse and completely dry four 12-ounce jars with lids. Evenly distribute the cucumbers and onions between the bottles. Set aside.
- Pour the remaining ingredients into a medium sauce pan over medium high heat. Bring to low boil, then reduce to a simmer. Stir well, making sure all of the sugar has dissolved. Remove from heat and allow to cool to room temperature.
- Once the liquid has cooled, carefully divide the brine between all four jars. Apply the lids and refrigerate for at least 24 hours. Eat the pickles within two weeks.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by The Duo Dishes, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.