Rosie O’Connor, 125

– 4-5 of the little cucumbers

– 1 c apple cider vinegar

– 1 c water

– 1 tbsp salt

–  dill (optional)

– garlic (optional)

– 1 tbsp sugar (optional)

– 2-3 peppercorns (optional)

Slice the cucumbers and put aside. Put all the other ingredients in a jar and shake to mix. Put slice cucumbers in the jar. Put in the fridge. You can eat within 3 hours, but they are better the next day.

**Also, when you are done with these pickles, just slice new cucumbers and put them back in the same pickle juice for another batch. I usally only reuse it twice maybe three times if I’m super lazy, but the third round is pretty bland.