2kgs small cucumbers
- 1 small onion
- 1 cup ACTIVATED apple cider vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt (or coarse sea salt)
- Wash jars, lids, and rings in warm soapy water and rinse well. Set aside to dry or dry completely by hand. (Alternatively, run everything through the dishwasher.)
- Wash and dry the cucumbers.
- Thinly slice into 1cm thick rounds. Halve and thinly slice the onion. Toss the cucumbers and onion together in a large bowl to evenly distribute the onion among the pickles.
- Pack the vegetables into the 2 jars, leaving about 1.5cm of space at the top.
- Pack them in as tightly as you can without smashing.
- Place the vinegar, water, sugar, salt, and mustard seeds in a small saucepan over high heat.
- Bring to a boil, stirring to dissolve the salt and sugar.
- Pour the brine over the vegetables, filling each jar to within 1.5cm of the top (You might not use all the brine).
- Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if needed.
- Place the lids over the jars and screw on the rings until tight.
- Let the jars cool to room temperature, then store the pickles in the refrigerator.
The pickles will improve with flavor as they age — try to wait at least 24 hours before using.
Refrigerator pickles will keep for about 1 month. If they develop any off flavors or smells, or if you notice fermentation, it's best to just discard the remaining pickles.