Slightly Sweet Dill Refrigerator Pickles
- 1 small sweet onion (such as Vidalia or Maui), thinly sliced
- 2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
- 1 large bunch dill, coarsely chopped (stems included)
- 1 tablespoon yellow mustard seeds
- 2 teaspoons whole white peppercorns
- 1 1/2 cups apple cider vinegar
- 1 cup water
- 1 cup sugar
- 3 tablespoons coarse kosher salt
- 2 teaspoons dill seeds
- Divide sliced onion between two 1-quart wide-mouth glass jars.
- Pack cucumber slices horizontally in jars.
- Top each jar with dill.
- Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together.
- Place crushed spices in medium saucepan.
- Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds.
- Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
- Ladle mixture evenly over cucumbers.
- Leave jars uncovered and chill 24 hours.
- Cover glass pickle jars tightly with lids.
- DO AHEAD: Can be made 1 week ahead.
- Keep refrigerated.
sweet onion, pickling cucumbers, dill, yellow mustard seeds, whole white peppercorns, apple cider vinegar, water, sugar, coarse kosher salt, dill seeds
Taken from www.epicurious.com/recipes/food/views/slightly-sweet-dill-refrigerator-pickles-242476 (may not work)