Thursday, May 17, 2012

Overnight Cucumber Pickles


1 teaspoon fennel seeds, crushed
1 teaspoon celery seeds
1 cup cider vinegar
1/3 cup sugar
2 medium pickling cucumber
1 cup medium coarsely chopped bulb fennel


Combine the cider vinegar, salt, fennels seeds, celery seeds and sugar in a large mixing bowl or jar. Add the cucumber and chopped fennel to the mix, stirring together. Cover the cucumbers and chill them in the refrigerator for at least two hours. These can be refrigerated untouched for up to three days.

Serve the cucumbers with a slotted spoon and enjoy. This recipe makes about three cups of pickles. 


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