Quick Cucumber Pickle

10/29/2017 | Sallie's Kitchen Corner |

Ingredients

3 cucumbers, peeled and seeded

3 cloves garlic, peeled

3 sprigs fresh dill or fennel or 1 tsp seeds

1 cup rice wine vinegar

3-4 Tbsp sugar

1 tsp salt

1 tsp red pepper flakes

Jars for pickles (3 one-pint jars work for this amount)

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Directions

Pack cucumbers tightly into jars, adding garlic and dill sprigs.

Boil rice wine vinegar with sugar to dissolve the sugar.

Remove from heat and add pepper flakes and salt.

Divide the liquid between the jars packed with cucumbers and add water to fill jars.

Store in the refrigerator for up to a week. Pickles are better after 24 hours in the fridge.