24-Hour Pickles
  • Servings: 6
  • Preparation Time: 15
  • 3-4 small cucumbers
  • 3 cloves of garlic, crushed,
  • 2 tbsp salt
  • 1/4 tsp crushed red pepper
  • 1/3 cup white vinegar
  • 3 bay leaves
  1. Add the garlic, salt, pepper, and bay leaves into a quart-size canning jar.
  2. Slice the cucumbers and pack firmly into the jar.
  3. Pour the vinegar over the cucumbers.
  4. Fill the jar to the top with cold water.
  5. Screw on the lid and refrigerate for at least 24 hours.
A friend in college gave me this recipe. It's a quick way to a savory snack. Easy to make in a dorm kitchen.