Homemade pickles

Makes 2 quarts.

ingredients

1 small sweet onion (like a Vidalia), sliced
2 pounds small cucumbers, cut into 1/4-inch rounds
1 large bunch fresh dill, roughly chopped
1 tablespoon mustard seeds (I had brown in my pantry, but you can use yellow)
2 teaspoons whole peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons dill seeds (optional)
2 teaspoons allspice berries (optional)

directions

Put onions and cucumbers in a large, non-reactive bowl – such as glass or ceramic and top with dill. Mix well. Set aside. In a saucepan, add the mustard seeds, peppercorns, dill seeds and allspice berries (if using). Add the vinegar, sugar and salt. Bring to a boil over medium-high heat. Stir until sugar dissolves. Pour hot mixture over onions and cucumbers. Leave the bowl uncovered and chill for 24 hours. Transfer pickles to two 1 quart glass jars, if desired. Keep refrigerated. Pickles should keep in the refrigerator for several weeks.

Source: Patty Talorico