Ingredients:

• 1 cup apple cider vinegar
• 1 cup white vinegar
• 1 cup sugar
• 1 cup brown sugar
• 1 1/2 cups cucumbers, sliced 1/4 inch thick
  (I use snackers for their natural sweetness)
• 1 cup onion slivered
• 3 cloves garlic (or more to taste)
• Kosher salt
• 6 sprigs dill
• 3 sprigs marjoram
• 1 stick cinnamon

Directions:

In a colander, salt the cucumbers with kosher salt and let sit for 20 minutes before gently rinsing. Meanwhile, bring the vinegars and sugars to a boil in a medium saucepan. Decrease heat and allow to simmer for 20 minutes, stirring the mixture until the sugar is completely dissolved. Put the cucumbers, onion, garlic, dill, marjoram, and cinnamon into a jar or other glass vessel and pour in the hot liquid. Allow the pickles to cool to room temperature and refrigerate. These will store for up to two weeks refrigerated. Enjoy!

Recipe by Greg Pizzino, MIT – English Gardens, Dearborn Heights