In a large bowl, combine the cucumber slices, onion slices and peppers (if using). Mix well. Stuff the contents of the bowl equally into two 1-quart mason jars.
In a medium saucepan, combine the sugar, cider vinegar, white vinegar, spices and kosher salt. Bring to a boil and reduce heat to Medium. Stir until the sugar has dissolved, approximately 3 to 5 minutes.
Divide the vinegar mixture between the two sterilized, hot mason jars (place in boiling water or run through the dishwasher). Fill jars with water, if needed, so that the cucumbers are completely covered with liquid. Screw lids onto jars and set in a cool place. The lids will pop as they seal. Refrigerate for a minimum of 1 hour or up to 2 months.
Calories: 122.69kcal | Carbohydrates: 29.34g | Protein: 0.7g | Fat: 0.12g | Saturated Fat: 0.04g | Sodium: 797.25mg | Fiber: 0.61g | Sugar: 26.98g
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