- 3 cups water
- ½ cup distilled white vinegar
- 50 g fine sea salt
- 2 tbsp dried chopped onion or ½ cup freshly-sliced sweet onion
- 4 tbsp whole dill seed
- 2 drops green food color
- 4 drops yellow food color
Combine all but the food color in a sauce pan (if using freshly-sliced onion, do not add to the liquid). Bring to a boil then reduce heat and simmer for 10 minutes.
Prepare enough cucumbers (slices, spears) to pack two quart canning jars (mix the freshly-sliced onion in with the cucumber if not using dried chopped onion). Pour hot brine through a straining sieve into jars. Tighten lids on jars and refrigerate for at least one week before eating.