Classic cucumber pickles with mustard seed
Yield: 16-20 slices of pickles, 1 jar
Rating: No experience necessary, easy peasy
6 Kirby cucumbers or 8-10 Persian/Israeli cucumbers
2 ½ cups water
1 ½ cups white distilled vinegar
¼ cup white sugar
3 tablespoons kosher salt
1 small onion, sliced long and thin
3 fresh cloves garlic
1 tablespoon mustard seed
Put your water, vinegar, sugar and salt in a pot and bring up to a boil over a medium flame. After it starts boiling, stir the liquid to ensure that all the sugar and salt has dissolved. Turn off the fire and let the liquid cool completely.
Slice your cucumbers - cut Kirby cucumbers in 4, and Israeli in half. Using an air tight container (like a Ball jar) start filling it with your cucumbers and layering your onion in between. Sprinkle in your mustard seed and place your 3 cloves of garlic on top. Pour over your cooled liquid and seal the container.
Leave it in your fridge for at least 5 days before using. 1-2 weeks is ideal before cracking it open. Keep them in your fridge for up to 4 months from the day you’ve made them.