Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 2 tbsp pickling salt
  • 1 small white onion, thinly sliced
  • 4 medium jalapeños, sliced into rounds
  • 1 cup apple cider vinegar
  • 3/4 cup granulated sugar
  • 1 tsp red pepper flakes
  • 4 cloves garlic, smashed
  • 1 tbsp whole mustard seeds
  • 1 tsp black peppercorns
  • 1/2 tsp celery seed

Instructions:

  1. Rinse cucumbers and jalapeños in cold water and slice them uniformly.
  2. Divide the smashed garlic, mustard seeds, peppercorns, and celery seeds evenly among the four pint jars.
  3. Alternate layers of cucumber slices, onion slivers, and jalapeño rounds in the jars, pressing down firmly with a slotted spoon to eliminate air pockets.
  4. In a medium saucepan, combine apple cider vinegar, sugar, pickling salt, and red pepper flakes.
  5. Bring the brine to a boil over medium-high heat, stirring until sugar and salt are completely dissolved, then remove from heat immediately.
  6. Pour the hot brine over the packed vegetables in each jar, leaving 1/2 inch of headspace.
  7. Wipe rims, seal with lids, and let sit at room temperature for 1 hour.
  8. Transfer jars to the refrigerator and chill for 24 hours for peak flavor.