2 teaspoons sugar, more or less to taste (optional)
1 to 2 teaspoons salt
2 cups sliced cucumbers (slim cucumbers work best)
1/2 cup sliced onion or green onion (optional)
1 small garlic clove, whole
Additional garden vegetables if desired (whole cherry tomatoes, bell pepper strips, etc.)
Instructions
In a small bowl, combine the water, white vinegar, sugar, and salt. Adjust flavors to taste.
Place the cucumbers, garlic, and optional vegetables in a bowl big enough to hold them and the brine.
Pour the brine over the vegetables to cover. If the vegetables aren’t all submerged, remove some of them or make more brine.
Cover and refrigerate overnight for full flavor. Keep refrigerated.
If desired, place the pickle mixture in clean canning jars and keep refrigerated. (If giving as a gift, have them put the jar in the fridge when you arrive. )
Notes
The pickles will keep in the fridge for week. After that, they’ll be edible, but not as crispy. They usually get eaten up before that, though!
