Quick Pickled Cucumbers

This recipe is the perfect way to use your farmer’s market or garden cucumbers. These are truly the best pickles you will ever taste… fresh and crisp with a small kick of spice. They are addictive to say the least! Once you make these easy pickles you will never go back to store bought… no comparison. This recipe will hold in your refrigerator for 3 weeks however it is not a recipe for canning.

Quick Pickled Cucumbers

1 medium cucumber - thinly sliced into rounds (about 1/8 inch)

1/2 cup rice vinegar

1/2 cup water

1 tablespoon sugar

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

1/4 teaspoon fennel seeds

2 garlic cloves smashed

1/4 cup chopped fresh dill

In a small bowl, mix together vinegar, water, sugar, salt, pepper, red pepper flakes, and fennel seeds

Put sliced cucumbers in a jar leaving 1.5 inches at the top for space. Pour the liquid over the cumbers and stuff the dill and garlic into the jar. Refrigerate for at least 1 hour.  They will keep in the refrigerator for up to 3 weeks.