Ingredients
- 2 ¼ cups apple cider vinegar
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 teaspoon dried red pepper flakes
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
- 6 medium cucumbers, sliced thin
- 8 heat-seal bags
Directions
- In a 1-quart saucepan over medium heat, bring vinegar, granulated sugar, brown sugar, coriander seeds, mustard seeds, dried red pepper flakes, salt, and black pepper to a rolling boil. Cool to room temperature.
- Divide sliced cucumbers between 8 bags and pour vinegar mixture evenly between bags.
- Using a vacuum sealer with Wet Vac & Seal feature, seal each bag.
- Refrigerate bags up to 3 months.
Serves: 32 (1/4 cup each)
