Description
This recipe was adapted from an Instagram video after I realized growing mini cucumbers commercially would be too much of a pain but what could I do with the extra cucumbers I had? I don’t even like pickles and canning scares me but this recipe is EASY, FAST and TASTY!
INGREDIENTS
-2 mini cucumbers
-1/2 cup water
-1/2 cup white vinegar
-1 tablespoon kosher salt (or 2 teaspoons sea salt, table salt, pink salt, etc)
-3 sprigs fresh dill (or 1 tablespoon dried dill or you can also substitute sprigs of tarragon, cilantro, parsley, rosemary or thyme)
-1 teaspoon black peppercorns
-1 clove of garlic, smashed or finely chopped
DIRECTIONS
1. Slice the cucumber however you like but cutting two of them lengthwise into quarters fit nicely in a pint size mason jar.
2. Add all the ingredients to the jar and close with the lid. Gently shake to distribute all the ingredients around the cucumbers.
3. Refrigerate overnight.
4. Enjoy!
5. Will keep in the refrigerator for at least a month.
https://www.instagram.com/p/C8SqXTXJ8I3/
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