Jerome’s Sour Pickles

½ cup white vinegar

½ cup cider vinegar

1 tablespoon sugar

2 teaspoon yellow mustard seed

2 teaspoon salt

2 cloves garlic, gently smashed

¼ cup fresh dill leaves, chopped or snipped

2 bay leaves

8 small cucumbers, cut into 1-inch slices on an angle

½ cup thinly sliced yellow or white onion

Heat small saucepan over medium high heat. Add vinegars, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves.

Toss the dill, bay leaves, and sliced cucumbers and onions together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature.

Transfer pickles into a quart jar (or small jars) with a tight-fighting lid. Chill before serving.

Serves eight.

Jerome Gabriel