Preserving: Our Canadian Food Tradition | Quick Pickle Mini Cucumbers
Author: Wanda Baker
5mini cucumberssliced thin
1/2tspred pepper chili flakes
Add shallots and cucumber into your jar or the vessel you will be storing cucumbers in. Set aside.
In a pot add vinegar, salt, sugar, chili flakes and fennel. Stir and bring to a boil. Pour hot liquid over cucumbers and shallots. Let sit for an hour or so at room temperature and strain before using.
Can be covered and put in refrigerator for up to two weeks.
The fennel is extraordinary in this pickle. Try using tarragon or dill.