(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

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

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