Ingredients:

• Mini cucumbers, 2, cut into spears

• Small white onion, 1/2, cut into thin slices

• Fresh dill, 2-3 sprigs

• Black peppercorns, 1 tbsp

• Red pepper flakes, 1 tsp

• Celery salt, 1/2 tsp

• Salt, 1/2 tsp

• Apple cider vinegar, 3/4 cup

• White distilled vinegar, 1/2 cup

• Water, 3/4 cup

• Sugar, 1/4 cup

• Turmeric, 1/4 tsp

Instructions:

1. Sprinkle the salt and celery salt on the cucumber spears and let them sit for a few minutes.

2. Layer all the above ingredients tightly into a mason jar and set aside.

3. In a saucepan over medium-high heat, combine the apple cider vinegar, white distilled vinegar, water, sugar, and turmeric.

4. Bring the mixture to a boil and cook for 5 minutes.

5. Pour the mixture over the ingredients in the mason jar, making sure everything is fully covered.

6. Allow the jar to cool to room temperature, then cover and refrigerate for at least 24 hours before serving.

7. Serve chilled as a tasty snack or appetizer.