Ingredients:
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup water
- 1 cup Thai Lemongrass-Mint White Balsamic Vinegar
- 1 tablespoon sugar
- 1 teaspoon Himalayan Sea Salt
- 2 teaspoons mustard seeds
- Fresh dill, a few sprigs
- 2 cloves garlic, sliced
Instructions:
- Sterilize one or two glass jars and lids by boiling them in water for 10 minutes.
- Thinly slice the cucumbers and red onion.
- Place the sliced vegetables in the sterilized jars along with the fresh dill and garlic slices.
- In a saucepan, combine the water, lemongrass mint white balsamic vinegar, sugar, salt, and mustard seeds.
- Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
- Pour the hot pickling solution over the cucumbers and onions in the jars, ensuring the vegetables are completely submerged.
- Leave about a half-inch of space at the top of each jar.
- Seal the jars tightly.
- Let them cool to room temperature before refrigerating.
- Refrigerate the pickled cucumbers for at least 24 hours before eating for the best flavor development.