(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
1/4 cup sugar
1 1/2 Tbsp sea salt
1 Tbsp Bread & Butter Pickling spice
If using cucumbers, to ensure they stay firm, scrape off blossom end and soak for at least 2 hours in ice water.
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