Pickles

I was reading an article in the Tribune about pickling, and since I have an over-abundance of CSA cucumbers, I decided to go for it. The recipe is:

1. Boil 1 cup cider vinegar, 1/2 cup water, 2 tsp. salt, 2 tsp. pickling spices. (I used peppercorns, garlic, fennel seed, and caraway seed; no dill seed on hand.)
2. Slice 1 cucumber.
3. Pour it all together in a clean, sealable jar or tupperware.

And you have this (I made a double batch):


I put it in the fridge, and apparently you can eat them an hour after you make them, but I'm going to wait until tonight. Very cool.