Step 1

Add hot water, white vinegar, granulated sugar, kosher salt, and black pepper into a heat-proof jar and cover and shake to combine until the sugar and salt are dissolved. I use a 32-ounce mason jar.

Step 2

Add the cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the liquid. Make sure all the vegetables are covered with liquid.

Step 3

Cover and store in the fridge for at least 8 hours before serving.

Step 4

To serve, remove pickles and onions with a fork or slotted spoon from the brine.