I crave pickled cucumbers all the time. This recipe is simple like most KOW recipes are but it packs a punch. 

Even though the cucumbers can be eaten the next day, keep in mind that the flavors get stronger the longer they've marinated. Pickling can be a process that involves boiling and waiting months for your final product. But I don't have time for that. I need mine NOW! 

you will need

1 cup rice wine vinegar

1 teaspoon apple cider vinegar optional; good for the tummy

1 teaspoon kosher salt

1 teaspoon peppercorn whole

4 cups diced cucumbers about 3 whole

1-2 chile de arbol depending on your spice preference

1 teaspoon minced garlic

Add all to a mason jar, shake, and store in refrigerator. Enjoy in 24 hours or within the week.