Keep these quick pickles in your refrigerator for up to 1 month.
3 unpeeled small pickling cucumbers , thinly sliced
1 small white onion , thinly sliced
several whole cloves garlic
several small hot red and green peppers: such as sriracha, jalapeno, chilis, etc.
1/2 cup sugar
1/2 cup white vinegar
1/2 cup cider vinegar
2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
Layer cucumbers, garlic, onions and peppers in a large sterilized jar; set aside.
In a saucepan, heat sugar, vinegar, salt, mustard seeds and celery seeds over medium heat, stirring just until sugar dissolves.
Pour vinegar mixture over cucumber and onions in jar and set aside to let cool. Cover and refrigerate for several days before serving.
Recipe adapted from: Whole Foods Market