Slightly Sweet Dill Refrigerator Pickles

1 medium yellow onion, thinly sliced

2 pounds medium pickles or cucumbers, (no larger than 1½ inches in diameter) scrubbed, cut into ¼-inch-thick rounds

1 large bunch dill, coarsely chopped (stems included)

1 tablespoon yellow mustard seeds

2 teaspoons whole black peppercorns

1½ cups apple cider vinegar

1 cup water

1 cup sugar

3 tablespoons coarse kosher salt

2 teaspoons dried dill seed

Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices in jars. Top each jar with dill.

Place mustard seeds and peppercorns in a zip-top bag and crush with meat mallet or heavy skillet. Place crushed spices in medium saucepan. Add vinegar, water, sugar, coarse salt, and dill seed. Bring mixture to boil, stirring until sugar dissolves.

Carefully pour hot liquid mixture evenly over cucumbers. Leave jars uncovered and allow jars to cool slightly before placing in refrigerator to chill 24 hours. When completely chilled, cover tightly with lids.

Pickles are ready to eat within 24 hours. Store in refrigerator.

Makes 2 quarts

Optional ingredients: For some extra heat, add a teaspoon of red pepper flakes or a fresh jalapeño. Add a few fresh garlic cloves if you like garlic in your pickles. Try adding a handful of crinkle cut carrot slices for color; after sitting in the brine chop them up for a flavorful addition to coleslaw.

Penny Kazmier

Adapted from Bon Appetite