These quick pickles cured in the refrigerator deliver amazing pucker power and are ready to eat in just a few hours time.

Serves: 1 quart

Ingredients
1½ – 2 cucumbers
½ red onion, skin removed and halved
2 tablespoon fresh dill fronds, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cups water
1 cup apple cider vinegar

Instructions
Pack the cucumbers and the red onion into a quart jar with the chopped dill fronds. Season with the kosher salt and freshly ground black pepper. Mix the water and vinegar together and pour into the jar. Cover tightly with a lid and refrigerate for at least 30 minutes up to 4 hours. Cucumbers will last for 1 week or more in the refrigerator.

Recipe by FoodieCrush