Refrigerator Pickles

2 cups water

1 cup vinegar (white, apple cider, white wine, or rice are all fine vinegars to use)

4 tsp salt

1 tsp sugar (optional)

1 TBSP black peppercorns

2 tsp dried dill weed (or fresh! or dill flower head!)

3-4 garlic scapes, chopped into 1-inch pieces (optional)

2 cucumbers (skins left on, cut into thin rounds, like dill chips)

Put the cucumber slices and garlic scapes in jars, or another container with a lid. Mix up the brine (water, vinegar, salt, sugar, peppercorns, dill weed). Pour the brine over the sliced veggies. The cucumbers should be fully covered with brine, so if some are sticking out, make more brine. Store in the fridge until you serve. They are best with a 12 hour soak, but I often make them, and the kids start finishing them within a couple minutes. They will keep in your fridge for a few weeks. Enjoy!