Brine Ingredients:
1 1/2 cups distilled white vinegar
1/2 cup apple cider vinegar
4 cups water
1 1/4 cup granulated sugar
3 tablespoons kosher salt
1 teaspoon celery seed
1 teaspoon black pepper corns
1 tablespoon yellow mustard seed
1 bay leaf
Pickle Ingredients:
3 lbs. cucumbers (I used regular cucumbers), sliced about 1/4"
1 yellow onion, sliced very thin with mandolin
2 tablespoons kosher salt
6-8 whole garlic cloves, pealed
Directions:
Place all brine ingredients into a medium-sized non-reactive saucepan such as stainless steel, enameled, or glass—not aluminum or copper. Bring brine to a boil over high heat, stirring occasionally until the sugar has completely dissolved. Remove from heat and set aside to reach room temperature.
While you are waiting for the brine to cool, prepare your pickle ingredients. Slice the cucumbers using a mandolin to about 1/4", slice your onions very thin at your lowest setting on your mandolin. Put cucumbers, garlic and onions in a large colander in the sink and sprinkle with kosher salt, toss to coat evenly. Let sit for 30-45 minutes letting any water the salt may draw out drain.
After the cucumbers, garlic and onions have sat and drained, and the brine reaches room temperature rinse the cucumbers mixture with cold water to remove excess salt. Put cucumber mixture into a large glass bowl. Pour room temperature brine over the cucumber mixture and cover with saran wrap. Place in the refrigerator overnight.
The next day remove from pickles from refrigerator and stir a few times. Now you can place pickles in jars or plastic containers and keep them in the refrigerator. They are great the first day, but get even better with each day. The garlic stays sharp, so beware! But, give those enough time and they'll be pickled too!
They are not "canned," so don't put them in your pantry, they need to be refrigerated and eaten within a few weeks.
This recipe is gluten-free, nut-free, dairy-free, and vegan.
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