Homemade Lemongrass Pickled Cucumbers

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.