Cucumber Pickles And Red Onion

• 2 servings
• 1 cucumber large
• 1/2 red onion
• 5 3/8 tablespoons water
• 6 3/4 tablespoons cider vinegar
• 3 5/16 tablespoons brown sugar
• 2 3/4 tablespoons salt
• 1 bay leaf
• 1 cinnamon stick
• 4 teaspoons coriander seeds
• 2 teaspoons mustard seeds

1. Wash the cucumbers well, cut thinly with a knife or food processor, salt, and place on a tray (with a net or grid), and let stand for about 1 hour.
2. Remove the salt, and dry the cucumbers with a napkin.
3. Cut the onion into rings, and place in the previously sterilized bottles.
4. In a small saucepan, bring to boil, water, cider vinegar, brown sugar, salt, bay leaf, cinnamon, coriander seeds, and mustard seeds. Stir well, and heat only until the sugar melts.
5. Let cool to room temperature, and add the cucumber and onion.
6. Refrigerate for about 2 weeks without opening.
7. The longer they stay in the bottles, the better the taste.

cucumber, red onion, water, cider vinegar, brown sugar, salt, bay leaf, cinnamon, coriander seeds, mustard seeds

Taken from www.yummly.com/recipe/Cucumber-Pickles-and-Red-Onion-682823 (may not work)