pickled cucumbers
 
prep time
cook time
total time
 
author:
recipe type: vegan
serves: 4 jars
ingredients
  • 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
instructions
  1. Wash and prepare the cucumbers. I sliced mine in quarters lengthways.
  2. Pack the cucumbers tightly into clean jars. Add peppercorns, fennel seeds, garlic and dill to the jars.
  3. Add the water and vinegar to a non metal pan (I heated mine in a microwave in a ceramic bowl)
  4. Heat until almost boiling.
  5. Add salt and sugar to taste.
  6. Pour the hot liquid into the jars until they are brim full.
  7. Screw the lids on tightly.
  8. Allow to cool and then refrigerate.
Recipe by quinces and kale at http://quincesandkale.net/recipes/pickled-cucumbers/