- 1/2 cup water
- 1 cup apple cider vinegar
- 1 teaspoon salt
- 5 cloves garlic
- 3 cups sliced cucumbers approximately 2 cucumbers
- Heat the water, vinegar, salt and garlic in a heavy pan until it comes to a boil. Remove from the heat and let it sit for 5 minutes, Meanwhile, add the cucumbers plus the garlic from the boiled mixture to one or more containers such as glass jars or plastic containers, packing each tightly. Slowly pour the slightly cooled mixture over the cucumbers into the container.
- Refrigerate the pickles for 24 hours, but they are best served after 3 days. These will keep for 2-3 weeks in the refrigerator.
Variations: Herb-laced Cucumbers: Interlace cucumbers and garlic with about ¾ cups chopped fennel frond, thyme or lemon balm while filling the containers. Spiced Cucumbers: Experimenting with spices is exciting when pickles are ho-hum. This is just a hint of the spices that like pickles: coriander, cumin, cardamom, and fennel seeds. Immediately after the water, vinegar and salt come to the boil, add ¼ teaspoon mustard seeds, ½ tsp ground turmeric, and ¼ teaspoon celery seed to the liquid. Pickled Okra: Substitute and equql amount of okra for the cucumbers. Experiment with the herbs and spices listed above.