Quick Pickled Cucumbers

Ingredients

• 4 small pickling cucumbers or one large English cucumber
• 3 cups vinegar (white or cider)
• 1 cup water
• 2 teaspoons fine sea salt
• 1 teaspoon granulated sugar
• 2 cloves garlic, finely minced
• 2 tablespoons chopped dill

Directions

These quick dill pickles are a snap to make and add a little pizazz to burger, tuna salad, and picnics. It's a great item to have on hand and my refrigerator is rarely without a jar.

1. Using a food processor, mandolin or knife, slice cucumbers 1/8 to ¼-inch thick. Set aside.
2. In a 2-quart saucepan over medium-heat, bring vinegar, water, salt, sugar, and garlic to a boil. Let cool.
3. Divide cucumbers, dill, and vinegar mixture between vacuum seal bags.
4. Stand bags up on counter vertically to eliminate air bubbles. If necessary, rest bags in an open kitchen drawer to keep them upright.
5. Pulse to remove air without liquid entering the vacuum chamber and seal.
6. Refrigerate up to 3 months.

Test Kitchen Tip:  To use canning jars, divide cucumbers, dill,  and vinegar mixture between 4-5 8 oz. jars. Cover with lids. Refrigerate up to 3 months.  You can also store the pickles that you've made in the vac seal bags in jars after opening.