Overnight Cucumber Pickles

By Meisje

Ingredients

• 1 cup cider vinegar
• 1/3 cup sugar
• 1 teaspoon salt
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon celery seeds
• 2 medium pickling cucumber or 2 small cucumbers (4 to 5 inches long), coarsely chopped (about 2 cups)
• 1 medium bulb fennel, coarsely chopped (about 1 cup)

Preparation

Step 1

In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds. Stir in cucumber and chopped fennel.
2. Cover and chill in the refrigerator 2 hours or up to 3 days. Serve with a slotted spoon. Makes about 3 cups.