Ingredients
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1 (14 oz) pkg mini cucumbers
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1/2 tbsp salt
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1 cup sugar
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2 cups apple cider vinegar
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1/2 tbsp whole cloves
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1 star anise
Steps
1
Slice the cucumbers into ¼-inch rounds and toss in a large, glass bowl with the salt.
2
Meanwhile, set the sugar and apple cider vinegar in a saucepan with the cloves and star anise. Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, 5 min.
3
Allow the apple cider vinegar mixture to cool slightly before pouring mixture over the salted sliced cucumbers. Allow mixture to steep, 10 min. (For a more intense flavor, leave cucumbers in brine longer.) Serve pickles chilled or immediately at room temperature. Pickles will last for 3 days, covered, in the refrigerator.
Comments
Adjust salt to your taste.