I know… pickled cucumbers…wouldn’t that just be pickles? No…Actually pickles take a lot longer to pickle. This is a quick way to have a pickled cucumber without the fuss of canning and preserving.
Ingredients
6 small pickling cucumbers
5 tbsp white wine vinegar
2 cups cold water
1 tbsp salt
2 tsp sugar
10 black peppercorns
1 garlic clove
1 bunch fresh dill sprigs (optional)
Large lidded jar (mayonnaise jars work well for this)
Directions
Cut each cucumber lengthwise into 6 spears. Mix the wine vinegar, water, salt and sugar together. Crush a few of the peppercorns and leave the rest whole – add to the liquid. Cut garlic clove in ½. Arrange cuke spears in the jar. Pour liquid over the spears and add garlic and dill sprigs. Make sure spears are completely submerged in liquid. Cover and store in fridge for at least two days before eating.
© Crackerberries 2011
