Number Of Ingredients 4
Steps:
- In medium nonreactive pot over medium-high heat, bring rice vinegar, sugar and salt to a simmer stirring frequently. Once the sugar and salt ha.ve completely dissolved, remove pan from heat
- Add cucumber slices to hot brine and set aside to cool to room temperature
- Transfer the pickles and brine into a pint jar or other glass container and close the lid tightly. Store in the refrigerator overnight. The pickles will be ready to eat after 1 hour and will keep for 5-7 days
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love