Fresh Pickles 

Make these several times throughout the summer season.

This is not lacto-fermented so it isn't healthy like that but it is a soul food. I use these for home made thousand island dressing.
Pack sliced larger cucumbers or whole smaller ones into a jar. Using about 2 T salt and 2 T white sugar per quart, cover with cider vinegar. Reuse the vinegar over and over again adding some more salt and sugar to taste.

Keep in refrigerator a week or so until the cucumbers become pickles.

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