QUICK PICKLED CUCUMBERS
3 packages organic baby cucumbers, sliced thin on the mandolin
¾ cup water
⅓ cup rice vinegar (sub apple cider vinegar)
1-2 tsp JF Universal Salt
⅓ cup sugar (optional; sub coconut sugar)
½ cup green onion, thinly sliced (optional)
Jalapeño, deseeded and thinly sliced (optional)
Red cherry peppers, thinly sliced (optional)
PROCESSIn a small bowl, combine the water, vinegar, sugar and salt until dissolved. In a larger bowl, place cucumbers and pour liquid over cucumbers. Stir well. The cucumbers will release some moisture.
Transfer to an airtight container and store in fridge. They are great if you can get them to last overnight but normally my kids eat them all. Good to double the recipe so you have leftovers.