These quick pickles cured in the refrigerator deliver amazing pucker power and are ready to eat in just a few hours time.
1 1/2 - 2cucumbers
1/2red onionskin removed and halved
2tablespoonfresh dill frondschopped
1teaspoonfreshly ground black pepper
1cupapple cider vinegar
Cut the ends off of the cucumbers and cut in half lengthwise. Spiralize the halves using your spiralizer’s setting to make discs (on the Inspiralizer use blade A). Use a pair of kitchen scissors to cut the cucumbers into 4-5 inch pieces. Set your spiralizer to the setting for long thin strips (blad A on the Inspiralizer) and spiralize the half onion. Use kitchen scissors to cut the onions into 2-3 inch lengths.
Pack the cucumbers and the red onion into a quart jar with the chopped dill fronds. Season with the kosher salt and freshly ground black pepper. Mix the water and vinegar together and pour into the jar. Cover tightly with a lid and refrigerate for at least 30 minutes up to 4 hours. Cucumbers will last for 1 week or more in the refrigerator.