Overnight Pickles
INGREDIENTS
  • 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)
DIRECTIONS
  1. In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds.
  2. Stir in cucumber and chopped fennel.
  3. Cover and chill in the refrigerator 2 hours or up to 3 days.
  4. Serve with a slotted spoon.
  5. Makes about 3 cups.