super easy refrigerator cucumber pickles

 

These are crunchy and ready to eat after just a few hours in the fridge! 

Here's how I did it, but you do you and use what you have. (I sort of based it off this recipe.)

You'll need: 

• 1 jam jar
• 4 Japanese cucumbers (or maybe 1 or 2 larger ones)
• 1/2 cup rice vinegar
• 1 Tablespoon wholegrain mustard
• 1/2 teaspoon powdered coriander
• 1 Tablespoon salt
• 1 Tablespoon sugar
• 1 dried red chili, sliced and deseeded (use gloves!)
• 1/2 teaspoon dried thyme
• 2 garlic cloves, sliced

Do this: 

Slice your cucumbers in half and then lengthwise in slices. Put them in a jam jar. 

Heat up your vinegar and sugar till everything is dissolved, and then let it cool.

Put the chilies, mustard, coriander, thyme, and garlic in the jar with your cucumbers, then pour the cooled brine over. If there's any space in the top of the jar, add water to cover everything up. 

Fridge it and then eat a few hours later if you so desire. I so desire.