Fresh Pickled Cucumber Salad that makes about 2 quarts and keeps well in the fridge:
Ingredients:
8–10 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
2 cups white vinegar
2 cups water
1/2 cup sugar (adjust to taste)
2 tablespoons salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
Fresh dill sprigs (optional, about 4–6 sprigs)
Instructions:
Prepare cucumbers and onions:
Wash and thinly slice the cucumbers and onion. You can use a mandoline for even slices.
Make the pickling brine:
In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
Pack jars:
In clean, large jars or containers, layer cucumbers, onions, dill (if using), black peppercorns, mustard seeds, and red pepper flakes.
Add brine:
Pour the warm brine over the cucumber mixture, making sure everything is submerged.
Cool and refrigerate:
Let the jars cool to room temperature, then cover and refrigerate. The salad is best after at least 24 hours, but it keeps up to 2 months.
Serve:
Enjoy chilled as a snack, side dish, or sandwich topping.
