On a whim and craving something briny I threw together a pint of pickles. Combining three of my favorite flavors—warm black pepper, savory bay, and sweet fennel seed—this is an easy small batch refrigerator pickle that takes about 10 minutes of active prep. Add 1 c filtered water, 1 c apple cider vinegar (at least 5% acidity), 1 tbsp kosher salt (or pickling if you have it), tbsp black peppercorns, 1 bay leaf, and 1 tbsp fennel seed to a small saucepan and bring to a boil. While the brine is coming to a boil, slice cucumbers into rounds and pack loosely into a wide-mouth pint jar. When your brine begins to boil, take it off the heat and pour over cuke slices. Cover and leave at room temperature until cool, then refrigerate. Give the jar at least 2-3 days to get happy before enjoying.

On a whim and craving something briny I threw together a pint of pickles. Combining three of my favorite flavors—warm black pepper, savory bay, and sweet fennel seed—this is an easy small batch refrigerator pickle that takes about 10 minutes of active prep. Add 1 c filtered water, 1 c apple cider vinegar (at least 5% acidity), 1 tbsp kosher salt (or pickling if you have it), tbsp black peppercorns, 1 bay leaf, and 1 tbsp fennel seed to a small saucepan and bring to a boil.

While the brine is coming to a boil, slice cucumbers into rounds and pack loosely into a wide-mouth pint jar. When your brine begins to boil, take it off the heat and pour over cuke slices. Cover and leave at room temperature until cool, then refrigerate. Give the jar at least 2-3 days to get happy before enjoying.