I love pickles and all types of pickled veggies. This recipe calls for persian cucumbers instead of the typical kirby cukes. While both types of cucumbers are nice and crunchy, the persian variety has a thinner skin which I prefer. Cucumbers are a good source of vitamin K as well as potassium. These are incredibly simple to make and refreshing in the summer heat. Just simmer the pickling liquid long enough to dissolve the sugar and pour over the quartered cucumbers. Fresh pickles really beat what you can buy in the store and are much more economical. Enjoy!

Ingredients:
5-6 Persian cucumbers, quartered lengthwise
2 sprigs of dill
1 clove of garlic, peeled and smashed
1 cup apple cider vinegar
¼ cup sugar
2 teaspoons sea salt
2 teaspoons brown mustard seeds

Directions:
1. Fit the cucumbers, dill and garlic into a 1-quart Mason jar.
2. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds, and 1 cup water. Bring to a simmer, stirring until the sugar dissolves.
3. Pour the hot mixture into the jar with the cucumbers and allow to cool to room temperature.
4. Cover and refrigerate at least 2 hours and preferably overnight.
5. Pickles will keep, refrigerated, for up to 2 weeks.

*Recipe adapted from Food Network show Valerie’s Home Cooking.