These aren’t the preserved pickles that require canning. These pickles are easy and flavorful, but won’t last as long in the fridge. Once you see how easy it is to pickle cucumbers, try pickling other crisp vegetables, such as cauliflower, green beans, asparagus, or carrots.
1 English cucumber
1 tablespoon distilled white vinegar
2 teaspoons sugar
2 teaspoons chopped fresh dill OR 1 tsp dried dill
1. Cut cucumber crosswise into slivers.
2. In a large bowl, whisk together vinegar, sugar, dill, and 1 teaspoon salt. Add cucumber spears; toss to coat. Serve, or let stand at room temperature up to 1 hour.