Ingredients
• The Base: 4 medium cucumbers, thinly sliced (English or Persian cucumbers work best for a thin skin).
• Aromatics: 1 small red onion, thinly sliced.
• The Brine: * 1 cup white vinegar.
• 1 cup water.
• 2 tablespoons salt (adjust to taste).
• For your sugar-free style: 1–2 tablespoons of a granulated monk fruit sweetener (optional, to balance the acidity).
• Flavor Boosters: 2 cloves garlic (minced), 1 teaspoon celery seed, and 1/4 cup fresh dill or parsley (chopped).
Preparation Steps
1. Pack the Jars: In two clean quart-sized glass jars, layer the sliced cucumbers and red onions.
2. Make the Infusion: In a medium bowl, whisk together the white vinegar, water, sweetener (if using), salt, garlic, and celery seed until the salt and sweetener are fully dissolved.
3. Pour: Pour the liquid over the cucumbers in each jar, ensuring they are completely submerged.
4. Add Herbs: Tuck the fresh dill or parsley into the jars.
5. Seal and Chill: Tighten the lids and give the jars a good shake. Place them in the refrigerator.
6. The Wait: While you can eat them after 2 hours, the flavor is significantly “better as it sits” after at least 24 hours.
Tips for a Crisp Snack
• Keep the Crunch: To ensure your cucumbers stay crunchy for the full two months, try to slice them about 1/8 inch thick. If they are too thin, they may become overly soft over time.
• Spice it Up: If you like a little heat, add a half-teaspoon of red pepper flakes to the brine.
• Reuse the Brine: Once you finish the cucumbers, you can actually toss in some sliced bell peppers or radishes to keep the pickling cycle going!