(yield : 1 quart)
2 pounds small pickling cucumbers or small zucchinis
1/4 cup of sliced onions (optional)
1 cup apple cider vinegar
1 cup water
1/8 -1/4 cup sucanat raw sugar
1 1/2 Tbsp sea salt
To ensure the cucumbers stay firm, soak for 2-4 hours in ice water prior to brining. Then, scrape off the blossom end (even if there's no blossom, scrape the little brown star).
Slice the cucumbers or zucchini into thin discs. Pack tightly into your jar. In a saucepan, combine vinegar, water, sugar, salt and spice blend. Bring to a boil. Pour hot liquid over cucumbers leaving a 1/2 inch headspace. Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting, as the flavor becomes more balanced with time!
Image: Stacy Spensley