This is so fun and easy when you a like kick to your veggies!
This recipe calls for seedless cucumbers, half a red onion, salt, whole peppercorns, a couple sprigs of dill and a little bit of sugar. You can use white wine vinegar or apple cider vinegar and distilled white vinegar would work as well. Just be sure that the vinegar is at about 5% acidity. This keeps these a bit sweet, which I really like.
Overnight Sweet Pickled Veggies
1 2/3 cup white-wine vinegar, or apple-cider vinegar
2/3 cup + 2 Tbsp granulated sugar
1/2 tsp kosher salt
2 cups Persian cucumbers, or any seedless cucumber, sliced 1/4-inch thick *You could use other veggies here if you wanted!*
1/2 red onion, sliced thin
1 Tbsp whole peppercorns
2 Tbsp torn dill sprigs* I was thinking other herbs might be good here too*
1. In a medium bowl, combine vinegar, sugar, and salt. Stir until sugar dissolves. Set aside.
2. Divide peppercorn and dill sprigs among glass jars. Follow with sliced cucumbers and sliced red onions. Pour enough of the vinegar liquid to cover the cucumbers in the glass jar. Cover jars with air-tight lids. Place in refrigerator and let rest for at least 8 hours. The following morning, pickles will be done. Finished pickles can be stored in the fridge for up to 5 days.