I crave pickled cucumbers all the time. This recipe is simple like most KOW recipes are but it packs a punch.
Even though the cucumbers can be eaten the next day, keep in mind that the flavors get stronger the longer they've marinated. Pickling can be a process that involves boiling and waiting months for your final product. But I don't have time for that. I need mine NOW!
you will need
1 cup rice wine vinegar
1 teaspoon apple cider vinegar optional; good for the tummy
1 teaspoon kosher salt
1 teaspoon peppercorn whole
4 cups diced cucumbers about 3 whole
1-2 chile de arbol depending on your spice preference
1 teaspoon minced garlic
Add all to a mason jar, shake, and store in refrigerator. Enjoy in 24 hours or within the week.
