Refrigerator Pickles

Cool and crisp.

Course: Appetizer

Servings: 2 cups

1 cup water
⅓ cup white vinegar
1 tablespoon sugar
2 teaspoons salt
2 cups cucumbers sliced
½ cup onion sliced
additional vegetables as desired (garlic cloves, sliced jalapeno, sliced bell pepper, halved cherry tomatoes, etc.)

In a small, non-reactive bowl or container, combine the water, vinegar, sugar, and salt. Stir until the sugar and salt have dissolved.
Add veggies. Make sure everything is covered in brine.
Let mixture marinate in the refrigerator for several hours or overnight.

Note: Pickles will last up to a week in the fridge, but will loose their crispness.

Note: Brine can be re-used a few times by adding more veggies.