Substituting rice vinegar will produce a pickle that is less tart
Makes 2 Quarts
1 Small Sweet onion thinly sliced
2 pounds medium pickling cucumbers scrubbed and cut into 1/4 inch thick rounds
1 large bunch of dill coarsely chopped including stems
1 tablespoon mustard seeds
2 teaspoons 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 jars. Pack cucumber slices horizontally in the jars and top with Dill.
Using a mortar and pestle or resealable plastic bag and a mallet, crush mustard seeds and peppercorns together. Place crushed spices in a medium sauce pan. Add the vinegar, water, sugar, salt and dill seeds. Bring mixture to a boil over medium high heat. Stirring until sugar dissolves.
Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass jars with tight lids. Keep refrigerated.