Melissa Brams' Cider Vinegar Pickles
5 Kirby or Persian cucumbers
2 dill sprigs
2 cloves garlic, smashed or thinly sliced
1 cup apple cider vinegar or regular distilled vinegar
1/2 cup sugar
2 teaspoons kosher salt
A couple of jalapeño pepper slices
1 Tbsp whole peppercorns
2 tsp mustard seeds
1 tsp celery seeds or a few fresh leaves from celery stalks
Slice the cucumbers into thin rounds. Mix together the cucumbers, jalapenos, mustard seeds, peppercorns, celery seeds, dill and garlic in a 1-quart glass jar or any good reusable container. In a small saucepan, combine the vinegar, sugar, salt and 1 cup of water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours, and preferably overnight. The pickles will keep refrigerated, for up to 2 weeks.