1 ½ cups apple cider vinegar
¾ to 1 ½ cups sugar (start with ¾ cups, taste, then increase based on your desire)
1 ½ cups water
½ tsp mustard seeds
½ tsp salt
½ tsp celery seeds
½ tsp ground clove
½ tsp turmeric
6 pickling cucumbers, sliced
1 medium red onion, sliced
4 Bird’s Eye Chili Peppers, also known as Thai Chili Peppers, stem removed and slit
2-4 cloves of garlic, peeled and lightly mashed
Put the vinegar, water, and sugar into a pot on the stove. Turn the dial to high, stirring occasionally. After about 3-4 minutes, add the spices to a soft boil. Once the sugar granules are dissolved, turn off the stove and let the liquid sit.
Fill two 24-ounce pickling jars with the sliced cucumbers, onions, garlic, and peppers—spoon in the hot liquid. Let cool. Place a lid on the jars and put them into your refrigerator. They’re ready to enjoy in about 2 hours, but better after 24 hours of marinating.