3 unpeeled small pickling cucumbers, thinly sliced
1 small white onion, thinly sliced
½ cup sugar (I know, I know, but the sugar is what helps ferment the pickles)
½ cup white vinegar
½ cup apple cider vinegar
2 teaspoons of kosher salt
1 teaspoon mustard seeds
1 teaspoon celery seed
1 teaspoon whole peppercorns (optional)
Several cloves of garlic
Layer cucumbers, garlic, and onions in a large sterilized jar; set aside
In a saucepan, heat sugar, vinegars, salt, mustard seeds and celery seeds over medium heat, stirring until sugar dissolves.
Pour mixture over cucumber, garlic and onions in jar and set aside to let cool. Cover and refrigerate for 7 – 10 days before serving.