Cucumbers and onions

Instructions:

1 pound small, slender cucumbers, peeled if necessary and cut into 1⁄4-inch-thick slices;

1 medium onion, halved lengthwise and cut into thin strips;

11⁄2 cups unseasoned rice vinegar or;

1 cup distilled white vinegar diluted with 1/2 cup water;

1⁄4 cup sugar;

2 teaspoons pickling spices;

1 teaspoon pickling salt or kosher salt;

1⁄2 teaspoon ground black pepper.

Place the cucumbers and onion in a large glass bowl or quart jar.
Combine the vinegar, sugar, picking spices, salt, and pepper in a saucepan. Bring to a simmer over medium-high heat and cook, stirring frequently, until the sugar dissolves. Pour the vinegar mixture over the cucumbers and onions.
Let cool to room temperature. Cover and refrigerate until well chilled before serving, at least 4 hours and preferably overnight. The vegetables keep in the refrigerator for up to 1 week. The brine can be reused multiple times so long as it stays refrigerated.
Note: Pickling spice is a mixture of spices that includes whole cloves, whole allspice, whole mustard seed, and bits of bay leaf. It’s sold in small jars on the spice rack at the grocery store.
What else works? You can use onions alone. Red onions or peeled pearl onions are stunning.

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