“It’s a recipe which give you a lasting taste.”

INGREDIENTS

1 small sweet onion (such as Vidalia or Maui), thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
1 large bunch dill, coarsely chopped (stems included)
1 tbsp. yellow mustard seeds
2 tsp. whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tbsp. coarse kosher salt
2 tsp. dill seeds

DIRECTIONS

• Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
• Crush mustard seeds and peppercorns together by using mortar and pestle or reseal able plastic bag and mallet.
• Place crushed spices in medium saucepan.
• Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds.
• Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
• Ladle mixture evenly over cucumbers.
• Leave jars uncovered and chill 24 hours.
• Cover glass pickle jars tightly with lids.
• Option:  It can be made 1 week ahead.
• Just keep refrigerated.