Quick Pickled Cukes and Onions
1 cup water
1 cup apple cider vinegar
1/2 cup rice vinegar
2 tablespoons sea salt
2 tablespoons natural sugar
1 tablespoon whole pickling spices
1/2 teaspoon ground turmeric
1 teaspoon white mustard seeds
4-5 cloves garlic, minced
1 teaspoon hot pepper flakes
2 very small or 1 large pickling cucumber, sliced 1/4" thick
2 small yellow onions, sliced 1/4" thick
1. In a medium pot, combine water with vinegars, sugar, salt and all spices except chili flakes. Heat to a simmer.
2. Remove pot from heat and add veggies, minced garlic and chili flakes.
3. Stir, cover, and let sit for 30 minutes. I always sneak a few pickles out of the pot while they're still warm, but for crisp, cool pickles, pour entire pot's worth into a mason jar and refrigerate.
The onions are my favorite part, but you could easily use fewer if you wanted more cucumbers. Just make sure all your veggies stay submerged.
Source of recipe: This is a heavily modified version of Alton Brown's recipe from the TV series Good Eats.