Here’s a recipe for a quick pickle; no cooking or waiting. A great way to use fresh cucumbers which will be plentiful now that summer has arrived. These are also salt-free, unlike those dubious jars from the grocery store. I can remember eating these growing up, so I have to thank my Mom for the inspiration on this one. Try them at your next BBQ.

Procedure:

Slice three medium-sized fresh cucumbers very thinly using a knife or mandoline.  Add them to a mixture to 1 cup apple cider vinegar, 1/2 cup olive oil, 1/2 tbsp each of sugar, dill and red pepper flakes. Stir to combine and refrigerate until you are ready to eat them, which could be immediately.