If your garden is overflowing with cucumbers, quick-pickling is a great way to preserve them. Using rice vinegar in place of white vinegar gives these pickles a unique flavor, along with classic pickling spices dill and garlic. These will last up to 2 weeks in the fridge, and are a delightfully crunchy and tangy topping on Asian dishes, salads and even in sandwiches.
1 ½ cups rice vinegar
3 cloves garlic (3 T if using pre-minced)
8 small cucumbers (or 3 large, depending on what variety you’re growing in your garden)
1 generous bunch fresh dill
Mince your garlic. Set aside.
Wash your cucumbers and peel or cut off any bad spots on your cucumbers. You can choose to completely remove the peel from your cucumbers if you prefer, but it is not necessary.
Slice your cucumbers to about ¼ of an inch in thickness.
In a large dish with an airtight lid, put half of your sliced cucumbers. Lay about half of your minced garlic and dill on top of the layer of cucumbers. Repeat this with the other half.
Pour your rice vinegar on top and put the lid on your dish.
Refrigerate overnight or for at least 8 hours before serving. Enjoy!