Quick Pickled Cucumbers
 
 
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Ingredients
  • 4 kirby cucumbers
  • 1 Tablespoon salt
  • 1½ cups water
  • ½ cup rice wine vinegar
  • ½ cup sugar
  • 1 bay leaf
  • 4 whole allspice berries
Instructions
  1. Slice the cucumbers into ¼ inch slices. Put the slices in a colander, toss them with the salt, and let them stand for about 30 minutes.
  2. Meanwhile, combine the water, rice wine vinegar, sugar, bay leaf and allspice berries in a medium saucepan and bring to a boil. remove from the heat and let cool.
  3. Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a jar, and add the pickling solution; they should be completely covered by the brine. Put the lid on the jar, and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.
Recipe by Farmhouse 1820 at https://farmhouse1820.com/quick-pickled-cucumbers/