450g Small cucumbers
1 Small sweet onion (or shallot)
240ml RAW Apple Cider Vinegar
55g Granulated sugar
1 tbsp Sea salt
2 tsp Mustard seeds
1 tsp Peppercorns
1. Wash 2 large jars and lids in warm soapy water and rinse well. Set aside to dry or dry completely by hand. (Alternatively, run everything through the dishwasher.)
2. Wash and dry the cucumber. Thinly slice into ½ cm rounds. Halve and thinly slice the onions. Toss the cucumbers and onions together in a bowl to evenly distribute the onion among the pickles.
3. Pack the vegetables into the 2 jars, leaving a 1 cm of space at the top. Pack them in as tightly as you can without smashing.
4. Place the vinegar, water, sugar, salt, mustard seeds and peppercorns in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
5. Add the brine to the jars. Pour over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed.
6. Place the lids over the jars and screw until tight.
7. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavour as they age — try to wait at least 24 hours before using.
Storage: Refrigerator pickles will keep for about 1 month. If they develop any off flavours or smells, or if you notice fermentation, it's best to just discard the remaining pickles.