1 cup red onion slices-sliced ¼ inch thick
½ cup vinegar-white, apple cider, or red wine vinegar
½ cup water
1 tablespoon coarse salt
3 tablespoons sugar
¼ cup onion, sliced thinly-red or Vidalia
1 tablespoon fresh dill and or large dill flower
2-quart jar with tight fitting lid
¼ teaspoon crushed red pepper
3 chive flowers
2 tablespoons chopped chive or scallions
1. Layer the cucumbers and red onion in the jar, pressing to pack them in.
2. Pour and sprinkle the remaining ingredients into the jar. Cover tightly and shake to mix ingredients. For the first hour, shake the jar several times to help dissolve the sugar and water and combine evenly.
3. Place the jar in the refrigerator. The pickles will be ready to eat in 2-3 hours and get tastier over time. The pickles will keep in the refrigerator for about 2 weeks.
Note: I reuse my pickling liquid for a second batch.
Cucumbers, zucchini, cauliflower, thinly sliced beets, green tomatoes, blueberries, peaches, plums