Nothing says Sunday in Atlanta like an afternoon of pickling cucumbers.
I am pretty sure this pickle recipe is the entire reason my boyfriend actually dates me. These guys are simple, cheap, clean, and delicious. They add the perfect amount of tangy crunch to any sandwich.
All you need for this recipe is a mason jar, distilled white vinegar, a little bit of sugar, filtered water, garlic, white onion (red works too), pink himalayan sea salt (or any salt you have on hand), and cucumbers.
Slice the cucumber any style you prefer. I really enjoy spears, but cutting them into chips also works great for this recipe. After cutting the cucumber, slice about half of an onion into rings. The onions add incredible flavor, and they also come in handy when you need pickled onion for a recipe. Chop up a clove or two of garlic - I am a huge garlic person, so I usually end up adding about three cloves.
After you have finished all of your chopping, grab your mason jar. I always like to give mine an extra rinse in hot water before adding the ingredients, just to make sure the pickling process starts somewhere fresh and clean. Add half of a cup of distilled white vinegar and a cup of filtered water. Grind in about a teaspoon of sea salt and then add a half teaspoon of sugar. Add garlic, onions, and finally the cucumbers. Shake.
Seal up the mason jar and place in the refrigerator. Expect crunchy, garlicky, pickles in around twenty four hours. Enjoy for up to two weeks!