Sour Pickles

Combine the onion and cucumber slices into your jars, alternating so every layer has cucumber and onion. I used two 16 ounce wide-mouth jars.

Combine water, apple cider vinegar, white wine vinegar, sugar, salt, mustard seeds, turmeric, celery seed and pickling spice in a pot. Bring to a boil and simmer for 4 full minutes.

Add the smashed garlic cloves into the jars. Slowly pour the liquid over the onion, cucumber slices and garlic filling to the top of the jars.

Cool to room temperature. Cover and refrigerate. Allow pickles to develop flavors for one week. Enjoy within 2 months.

Recipe adapted from Alton Brown Food Network.