Recipe for a pickled cucumber and onion salad

Recipe for a pickled cucumber and onion salad:

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 large red onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 2 tablespoons salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon black peppercorns
• 2 cloves garlic, minced
• 1 bay leaf

Instructions:

1. In a saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, celery seeds, black peppercorns, minced garlic, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved.
2. Remove the saucepan from the heat and let the brine mixture cool to room temperature.
3. In a large glass jar or container with a tight-fitting lid, layer the thinly sliced cucumbers and red onions.
4. Pour the cooled brine mixture over the cucumbers and onions, ensuring that they are completely submerged in the liquid.
5. Seal the jar or container tightly and refrigerate for at least 24 hours before serving to allow the flavors to develop.
6. The pickled cucumber and onion salad can be stored in the refrigerator for up to 2 weeks. The flavors will continue to develop over time, but the salad is best within the first few weeks.
7. Serve the pickled cucumber and onion salad as a refreshing side dish or topping for sandwiches, burgers, or salads.

Enjoy the tangy and crisp flavors of this pickled cucumber and onion salad as a delicious addition to your summer meals!