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(yield : 1 quart)


2 pounds small pickling cucumbers or small zucchinis

1/4 cup of sliced onions (optional)

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.

Trim the ends, and 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!

Jar of bread and butter pickles

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