Number Of Ingredients 4
Steps:
- In medium nonreactive pot over medium-high heat, bring rice vinegar, sugar and salt to a simmer stirring frequently. Once the sugar and salt ha.ve completely dissolved, remove pan from heat
- Add cucumber slices to hot brine and set aside to cool to room temperature
- Transfer the pickles and brine into a pint jar or other glass container and close the lid tightly. Store in the refrigerator overnight. The pickles will be ready to eat after 1 hour and will keep for 5-7 days
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