1 cup cider vinegar
1/3 cup sugar
1 teaspoon salt
1 teaspoon fennel seeds, crushed
1 teaspoon celery seeds
2 medium pickling cucumber or 2 small cucumbers (4 to 5 inches long), coarsely chopped (about 2 cups)
1 medium bulb fennel, coarsely chopped (about 1 cup)
In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds.
Stir in cucumber and chopped fennel.
Cover and chill in the refrigerator 2 hours or up to 3 days.
Serve with a slotted spoon.
Makes about 3 cups.