2 medium cucumbers
2 C boiling white vinegar
1 tsp salt
1 tsp peppercorns
Thinly slice without paring into wide-mouth quart jar to nearly fill.
Pour on sufficient boiling vinegar to cover.
Add salt and peppercorns.
Cover and gently shake to distribute seasonings.
Let stand one month or longer.
Allow to settle and pour clear liquid into sterilized bottles.
Pairs Well With
From Jean Lesem’s The Pleasures of Preserving and Pickling (Alfred A. Knopf).