*Saturday's Pickles were shared and enjoyed by Concord Food for Families recipients during a Saturday pick up in August

1 small sweet onion (such as Vidalia or Maui), thinly sliced	1½ cups apple cider vinegar
2 pounds medium pickling cucumbers, scrubbed, cut into ¼-inch-thick rounds	1 cup water
1 large bunch dill, coarsely chopped (stems included)	1 cup sugar
1 tablespoon yellow mustard seeds	3 tablespoons coarse kosher salt
2 teaspoons whole white peppercorns	2 teaspoons dill seeds

Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill. Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.