Although cucumbers are not in season right now, lately I’ve been craving pickled veggies. Adding some pickled veggies to a salad or as a side dish really brightens up the plate. These are quick-pickled, so they’re ready to eat in under an hour! I really love the crispiness of persian cucumbers, but kirbies could easily be substituted here. Cucumbers are a good source of potassium, which helps regulate the amount of sodium in your blood. Enjoy!

Ingredients:
1/2 cup rice vinegar
1/4 cup water
1 dried chile de arbol, torn
1/2 teaspoon sea salt
1/2 teaspoon dill seed
2 cups halved and sliced unpeeled Persian cucumbers
2 tablespoons dried currants or golden raisins
3 sprigs of fresh dill

Procedure:
1. Combine vinegar, water, chile, sugar, salt, and dill seed in a small sauce pan.
Bring to a boil and simmer for 2 minutes. Let cool for 5 minutes
2. Meanwhlie, place cucumbers and raisins in a shallow glass dish along with dill sprigs.
3. Carefully pour the hot liquid over the cucumber mixture.
4. Cover and refrigerate, stirring once, for 20 minutes.
5. Strain and discard the chile and dill sprigs, reserving the pickling liquid. This liquid can be
used to pickle more veggies or whisked with olive oil as a dressing.