Pickled Cucumbers

1 English cucumber, peeled and quartered lengthwise



1 C white wine vinegar
2 C filtered water
½ small sweet onion, thinly sliced
2 cloves of garlic, peeled and cut into slivers
2-3 bay leaves
Fresh tarragon leaves

Mortar and pestle:

2 t Kosher salt
4-6 peppercorns
1 t fennel seeds
2-3 cloves



Cut each quarter slice into 1 inch chunks. Place cucumbers, onion, bay leaves, tarragon leaves and garlic in a non-reactive container. Add vinegar and water. Place salt, peppercorns, fennel seeds, and cloves in a mortar/ pestle and grind. Add spice mix to cucumbers. Cover and refrigerate. These are best made a couple of days prior to consumption!

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