Ingredients
Scale
- 7 cucumbers for pickling
- 1 white onion
- 3 tablespoons kosher salt
- 240 ml brown sugar
- 240 ml white wine vinegar
- 120 ml apple cider vinegar
- 2 teaspoons celery seeds
- 2 teaspoons mustard seeds
- ½ teaspoon red pepper flakes
Instructions
- Prepare cucumbers and onion: Wash and slice the cucumbers into thin rounds, about 3-4 mm thick. Peel the onion, halving it, and slice it into thin half-moons or fine cubes.
- Salt the cucumbers and onion: Place them in a large bowl, add kosher salt, and mix well. Cover and refrigerate for at least 1 hour.
- Make the marinade: In a small pot, combine brown sugar, white wine vinegar, apple cider vinegar, celery seeds, mustard seeds, and red pepper flakes. Heat while stirring until sugar dissolves, then bring to a boil before removing from heat.
- Rinse the cucumbers and onion: After the soaking time, drain and rinse under cold water to remove excess salt.
- Mix everything: Return the rinsed cucumbers and onions to the bowl, pour over the cooled marinade, and mix well to coat.
- Chill: Cover and refrigerate for at least 24 hours before enjoying, allowing flavors to meld.
Notes
Best if you let them sit for 2-3 days before consuming for enhanced flavor. Store in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 18g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg