Easy Summer Cucumber Pickles – by Roger and Donna B Keck

In a quart jar, mix together 1 teaspoon of black pepper, 1 tablespoon of salt, and 1/4 cup of white vinegar.

Add some water to the jar and stir until the salt is dissolved.

Peel the cucumbers and slice them or cut them into spears, depending on your preference.

Pack the prepared cucumber slices or spears tightly into the jar.

Once the cucumbers are packed in, finish filling the jar with water until the cucumbers are fully submerged.

Cover the jar with a lid.

Place the jar in the refrigerator. The pickles will be ready to eat in just a few hours.

These quick pickled cucumbers are delicious and easy to make. You’ll find yourself making them often whenever you have enough cucumbers.