INGREDIENTS

• 1 pound mini cucumbers, scrubbed clean
• 1c water
• 3/4c vinegar
• 1Tbsp kosher salt
• 1/2tsp sugar
• 1/2tsp mustard seeds
• 1/2tsp dill seeds
• 1/2tsp whole black peppercorns
• 1 bay leaf

EQUIPMENT

• 2 half pint mason jars with lids, cleaned & sterilized

DIRECTIONS

Slice mini cucumbers in half lengthwise, remove seeds with a spoon (seeds will water down brine). Cut cucumber into a fine dice, leaving skin on each piece.

Put water in small saucepan and bring to a bare simmer. Once simmering, remove from heat and add all spices and the vinegar. Stir to dissolve salt and sugar. Brine should look like tea as the spices bleed into the liquid.

Split cucumbers between the 2 mason jars, leaving at least 1/4 inch headspace. Divide brine and seasoning between both jars evenly, making sure to cover all the cucumbers.

Attach lids and put in fridge overnight, stirring once or twice.

Relish needs to be refrigerated, should last around 2 weeks before pickling too far. Relish is best when the skin is still a vibrant green, and the brine is a similar rich green.