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Brine

• 1 cup Laura Lynn apple cider vinegar
• 1 cup water
• ½ cup Laura Lynn granulated sugar
• 2 tsp kosher salt

For pickled onions:

• 1 medium purple onion, sliced thin
• 1 tsp black peppercorns
• 3 slices Laura Lynn sliced red beets

For cucumber pickles:

• ½ lb pickling cucumbers, sliced thin
• 1 tsp pickling spice
• 1 sprig fresh dill

Instructions

• Add all brine ingredients to a small saucepan, bring to a low boil. Stir until all ingredients are dissolved.
• For pickled onions, pack sliced onion, peppercorns, and 2 slices of red beet firmly into a clean pint-sized canning jar. You will not use the whole onion. Ladle brine over onions, completely covering them with brine and top with a slice of red beet. Screw lid on the jar, let cool, then refrigerate overnight or longer. Serve cold.
• For cucumber pickles, place pickling spice in the bottom of a clean pint-sized canning jar, add a sprig of dill, and firmly pack with cucumber slices. Ladle brine over cucumbers, completely covering cucumbers. Screw lid on the jar, let cool, then refrigerate 24-48 hours or longer. Serve cold. These recipes are not shelf-stable and must be refrigerated.
• Note: These recipes are not shelf-stable and must be refrigerated.

 

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