3/4 cup cider vinegar
1/4 cup red wine vinegar
1/3-1/2 cup granulated sugar (to taste)
1/2 tsp. salt
1/2 tsp. black pepper, freshly ground
4 to 6 pickling cucumbers

Be sure to use a good quality vinegar for best results.

If the cucumbers are small and have thin skins or were just picked, the skins may be left on. Otherwise, peel, slice and measure about 4 cups.

Combine remaining ingredients in a blender or whisk until no sugar grains remain.

In a stainless steel bowl, add the cucumber slices, coating well. Cover tightly and refrigerate for 1 hour or overnight.

These can be stored in a glass jar in the refrigerator for up to 1 week.

For an extra burst of fresh flavor, add a sprig of fresh mint to the jar.

Submitted by: CM