Ingredients:
1/2 c. Champagne Wine Vinegar
1/2 c. water
1/2 Tbsp. Saltwest Naturals Flor de Sal
1 Tbsp. granulated sugar
1/2 tsp. mustard seeds
1/2 tsp. black peppercorns
2-3 small pickling cucumbers, cut into wedges
2 hearty sprigs fresh dill
3 garlic cloves, peeled and quartered
1 scallion, trimmed and sliced
Place vinegar, water, salt, sugar, mustard seeds, and peppercorns in a medium, non-reactive saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar and salt have dissolved, about 5-8 minutes. Place cucumbers, dill, garlic, and scallions in a glass jar or sealable container, add the liquid and set aside to cool at room temperature for 15 minutes. Place in the refrigerator and chill overnight before serving.
