- 1/3 cup vinegar
- 1/3 cup sugar (next time I will add more to make these sweeter)
- 1/3 cup water
- 2 cloves garlic
- 1 serrano chili
- 2 tsps of Hawaiian salt (or coarse/rock sea salt)
Once boiled and sugar and salt were dissolved, I poured the mixture over 6 Kirby (or you can use Persian) cucumbers which I sliced on the bias and layered into a lidded container (jars work). Then I stuck the whole container in the fridge until the next day. They are sweet and tangy and crisp and just plain heaven on a ham sandwich, I tell you.
Note: These are refrigerator pickles so they should be eaten within a couple of weeks. Which, in my pickle-crazy household, is noooo problem.