Ingredients:â
2 cups thinly sliced cucumbers (1/4-inch thick)â
1/2 cup thinly sliced sweet onionâ
1 cup cider vinegarâ
1/2 cup Morning Pep Monk Fruit Classic Sweetenerâ
1 teaspoon whole Celery Seedâ
1 teaspoon Yellow Mustard Seedâ
1 teaspoon non-iodized salt â
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1. Place the cucumber slices and onions in a medium glass bowl and set aside.â
2. Mix remaining ingredients - cider vinegar, monk fruit classic sweetener, celery seeds, mustard seeds, and non-iodized salt - in a medium saucepan. Bring this mixture to a boil on medium-high heat, stirring until the sugar and salt dissolve. Once dissolved, reduce the heat to low and let simmer for 5 minutes.â
3. Pour the hot liquid and spices over the cucumbers and onions. Cool slightly, then cover.â
4. Refrigerate the pickles for at least 2 hours before serving. Store in a tightly covered container in the refrigerator for up to 2 months.