Quick Preservation: Sweet and Crispy Pickled Cucumbers

Ingredients:

• 5 cucumbers, cut lengthwise into 4 pieces
• 2 sprigs of dill
• 1 clove garlic, crushed
• 1 cup apple cider vinegar
• 1/4 cup sugar
• 2 teaspoons coarse salt
• 2 tsp. mustard seeds
• Special equipment: 1-liter Mason jar

Preparation:

1. Fill a 1-liter jar with cucumbers, dill, and garlic. In a small saucepan, combine vinegar, sugar, salt, mustard seeds, and 1 cup of water. Bring to a boil, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature.
2. Cover and refrigerate for at least 2 hours, or preferably overnight. Pickled cucumbers will keep in the refrigerator for up to 2 weeks.