Mill City Cooks

Kwik Pickles

by Chef Beth Fisher of Wise Acre Eatery

  • 1 cup Cider Vinegar
  • 1 cup Sugar
  • 3 cup Water
  • 1/8 cup Pickling Spice
  • 2 Tbsp Salt
  • 4 quarts Cucumbers, sliced 1/4 inch round

Bring brine mixture to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature. Pour over cut cucumbers until covered (press them down if mot totally covered by brine). Refrigerate 1 day then TASTE.