This recipe is from Organic Gardening Magazine. I am now tinkering aggressively with to reduce or eliminate the need for sugar. Stay tuned!
1 lb medium cucumbers
3 cloves garlic
½ tsp black peppercorns
1 tsp fresh dill weed
1 bay leaf
2/3 cup brown sugar
6 ½ TB white distilled vinegar
6 ½ TB white wine vinegar
¾ cup water
Cut cukes into spears and put in container or jar with a lid. Add the herbs. Stir together sugar, vinegar and water, pour over cukes and cover and shake. Cover and chill for 24 hours plus. Will keep for up to 3 months in the fridge.
