I’ve never gotten into canning and preserving and honestly, I’m in awe seeing pictures from friends making jams, canning the abundance of vegetables from their gardens… This is about as close as I get because we do love pickles (plus it is the season when I end up with a ton of cucumbers)
1 pound of cucumbers, sliced 1/2 inch thick (I did strips this time to mix things up)
1 large Vidalia onion, thinly sliced
1/4 cup sea salt
1/2 to 3/4 cup sugar
1/2 cup distilled white vinegar
1 tbsp mustard seed
1 tbsp coriander seed
1/4 tsp celery seed
1/2 tbsp pickling spices
Fresh dill (or dried dill)
In a medium bowl, combine cucumbers and onion. Toss with salt, combining really well. Top with ice and let everything stand for two hours on the counter.
In a pot, bring the sugar, vinegar and spices to a boil. Drain the cucumbers and onion. Add the vegetables to the vinegar mixture and bring almost back to a boil. Remove from heat and cool. Spoon the cucumbers and onion into a one quart jar (depending on how you sliced the cucumbers, you might need a couple). Add the pickling liquid, top with some dill, to the jar and seal tightly.
You can store these in the fridge for about 4 weeks (but I’ll confess we’ve never had them last that long). They’ll begin having that classic pickle flavor in about a couple hours in the fridge.