BY SHALEEN DESTEFANO

We will be the first to admit that our thumb is not even the slightest shade of green. However, we see many of our neighbors bringing in more produce than they could ever imagine in the last of Summer’s haul. If you have found yourself with too many cucumbers, we think you’ll love this recipe. It’s a favorite of ours from our go-to foodie blog, Modern Proper. 

Ingredients

¼ sweet onion, thinly sliced

1 ½ pounds pickling cucumbers, washed, cut into ¼ inch-thick      rounds (about 7-8 cucumbers)

1 big bunch of fresh dill

4 garlic cloves, smashed

1 tablespoon mustard seeds

1 tablespoon whole peppercorns

1 1/2 cups distilled white vinegar

1 cup distilled water

2 tablespoons sugar

2 tablespoons kosher salt

2 quart size Mason jars with lid (or other heat-proof containers      with tight-fitting lid)

Directions:

Divide the sliced onion between mason jars. Pack cucumbers in jars. Top each jar with half of the dill and 2 garlic cloves each.

Using a mortar and pestle (or resealable plastic bag and mallet) crush the mustard seeds and peppercorns together.

Place the crushed spices in a saucepan along with vinegar, water, sugar and salt.

Bring mixture to a boil over medium-high heat, about 5 minutes. When sugar is dissolved, ladle mixture evenly over cucumbers. Taking care to evenly disperse the seeds and peppercorns among each jar. Make sure all your cucumbers are completely covered in liquid.

Leave uncovered on the counter for 30 minutes. After the brine has had a chance to cool, cover the jars with tight-fitting lids, and place in the refrigerator for 24 hours. Can be stored in the refrigerator, with a tight-fitting lid for up to 2 weeks.