Quick Pickles (Quickles)

Want to pickle something and eat it right away, well, here's your recipe!

1/2 cup apple cider vinegar
1/2 cup water
1 Tbsp sugar
1 tsp kosher salt
1/2 tsp crushed peppercorns
1 large clove garlic, minced
1 fresh dill blossom (or fresh dill leaves)
4 medium pickling cucumbers, sliced thinly on the diagonal
2-3 green onions, thinly sliced with some of the greens

Mix vinegar, water, sugar, salt, peppercorns, and garlic in a small saucepan. Bring to boil until sugar and salt dissolve. Add dill. Cool slightly in the refrigerator. Meanwhile, slice cucumbers and onions and place into a dish or clean canning jar with a lid. Pour cooled vinegar mixture over the cucumber and onions, making sure they are all submerged. Weight the cucumbers down if necessary.

Place in the refrigerator until ready to eat. You can eat right away or keep for a week (if they last that long). You can add more sugar for a sweeter version. You can also pickle any other veggies you like using this recipe. Keep refrigerated.