pickled cucumbers
author: quincesandkale
recipe type: vegan
serves: 4 jars
- small cucumbers
- 11/4 cups apple cider vinegar (I like this because it is mild)
- ¾ cup of water
- 1-2 tbs salt (or to taste)
- 1 tbs sugar (to taste)
- 4 cloves of thinly sliced garlic
- fresh dill sprigs
- fennel seeds ½ tsp per jar
- black pepper corns ½ tsp per jar
- Wash and prepare the cucumbers. I sliced mine in quarters lengthways.
- Pack the cucumbers tightly into clean jars. Add peppercorns, fennel seeds, garlic and dill to the jars.
- Add the water and vinegar to a non metal pan (I heated mine in a microwave in a ceramic bowl)
- Heat until almost boiling.
- Add salt and sugar to taste.
- Pour the hot liquid into the jars until they are brim full.
- Screw the lids on tightly.
- Allow to cool and then refrigerate.
Recipe by quinces and kale at http://quincesandkale.net/recipes/pickled-cucumbers/
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