For each recipe of the brine, choose one vegetable in the amount below:
- 1 small red onion, thinly sliced
- 1 pound medium Kirby cucumbers (about 4), sliced to desired thickness
For the brine:
- 1 tablespoon brown mustard seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander
- 2 cloves of garlic, peeled and left whole
- 1 1/4 cups cider vinegar
- 3/4 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 1 bay leaf
- Crushed red pepper- add more or less depending on hot spicy you would like the pickles
Pack the cucumbers and onions tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top. Set aside.
Make the brine: Toast the mustard seeds, peppercorns, and coriander in a small saucepan over medium heat until fragrant, about 2 minutes. Add the remaining ingredients and stir until the sugar and salt have dissolved. Bring to a boil.
Immediately pour the brine into the jar, making sure to cover the vegetables completely. Allow the mixture to cool to room temperature, about 1 hour. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. Store in the refrigerator for at least 1 day and preferably 1 week before using. The pickles can be kept in the refrigerator for up to 1 month.