Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 1 medium white onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 2 tbsp kosher salt
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/2 tsp black peppercorns

Instructions:

  1. Pack the sliced cucumbers, onions, and red bell peppers tightly into two clean 32 oz Mason jars, leaving about an inch of headspace at the top.
  2. Combine apple cider vinegar, sugar, kosher salt, mustard seeds, celery seeds, and peppercorns in a medium saucepan.
  3. Heat the brine over medium-high, stirring occasionally, until the sugar and salt have completely dissolved and the liquid reaches a light simmer.
  4. Carefully pour the hot brine over the vegetables in the jars, ensuring they are completely submerged.
  5. Wipe the rims, seal the lids tightly, and let the jars cool to room temperature on the counter.
  6. Transfer the jars to the refrigerator to cure for at least 24 hours before serving.