7 c. baby cucumbers (or thinly sliced cucumbers)
1 c. chopped onion
1 c. diced green bell pepper
1 Tbsp. pickling salt
1 1/2 c. Sicilian Lemon White Balsamic
1 c. Barrel Aged Apple Cider Vinegar or white vinegar
1/3 c. honey
1 Tbsp. celery seed
1 tsp. mustard seed
sprigs of fresh dill
Toss cucumbers, onions, peppers, and pickling salt together in large heatproof bowl. Allow to sit for 1 hour, then drain off excess liquid.
While veggies are sitting, combine vinegars, honey, celery seed and mustard seed in a medium sauce pan and bring to a boil. Reduce heat and simmer for a few minutes until sugar dissolves, stirring occasionally. Remove from heat and allow to cool to room temperature.
Pour over drained veggies and stir to combine. Place a sprig or two of fresh dill in each jar and transfer the cucumber mixture to the jars, filling with liquid to within top 1 inch. Refrigerate at least 24 hours to develop flavour.
Makes a sweet, tart and flavourful crunchy pickle! Refrigerate for up to two months.