• 2 cups white balsamic vinegar
  • 2 rounded tablespoons kosher salt
  • About 1/2 cup sugar
  • 2 cups water
  • 1 red onion, sliced
  • 1/2 seedless cucumber or 3 medium Kirby cucumbers, sliced
  • 2 Fresno red chili peppers, sliced into rings
  • 4 to 5 fresh bay leaves
  • A handful of fresh dill tops
  • A few stems of parsley
  • 1 teaspoon mustard seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds


Serves: Makes 1 pint of pickles




Bring vinegar, salt, sugar and water to a low boil and dissolve salt and sugar. Reduce heat to low.



Layer onions, cucumber, chilies, herbs and spices into a tight-fitting plastic or glass container.



Douse the pickles with the brine, cover container tightly and chill 24 hours or several days, turning occasionally.



Makes 1 pint of pickles