These keep in the fridge for 4 weeks. They need to sit 2 days before they are ready to eat. I rotate the jar on day one and 2 mixing up the herbs that settle on the bottom.

This recipe makes 2 jars.

1 3/4 Cup of white vinegar

3/4 Cup of sugar

1/2 tsp Salt

1/2 tsp Mustard seed

1/2 tsp Celery seed

1/2 tsp Coriander seed

1/2 tsp Tumeric

1/4 tsp Red pepper flake

1/4 tsp Ground black pepper

4 to 5 Pickling cucumbers

1/2 White onion cut in 1/2 and thinly sliced

4 Cloves of garlic thinly sliced

2 Bay leaves

Put all of the ingredients through the black pepper in a sauce pan and cook until the sugar had dissolved. Set aside to cool slightly.

Chop your cucumbers, onion and garlic. Take your 1 qt jars and drop in a bay leaf. Put in some cucumber and top it with onion and garlic and repeat, I usually make 3 layers. Fill both jars and pour over the pickling liquid and let cool completely. Put your lid on and refrigerate.