Summer Fridge Pickles

• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 3/4 teaspoon kosher salt
• 1/8 teaspoon fennel seeds
• 1/8 teaspoon celery seeds
• 1/8 teaspoon minced ginger
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon dill seeds or 1 small dill flower
• 2 cups sliced cucumber, radish, and/or summer squash
• 3 chives or chive blossoms
• 1 fresh chili pepper (optional)
• Filtered Water

1. In a glass pint jar or container of similar size, add vinegar, sugar, salt and spices. Secure the lid and shake vigorously for 30 seconds. Remove the lid and add the sliced vegetables, chives, and chili pepper, if desired.
2. Fill the jar with filtered water up to 1/2" below the brim. Secure the lid again, gently shake a few times, and place in the fridge overnight (or for at least 4 hours). These pickles will keep in the fridge for up to two months.

apple cider vinegar, sugar, kosher salt, fennel seeds, celery seeds, ginger, black peppercorns, mustard seeds, dill seeds, cucumber, chives, fresh chili pepper, filtered water

Taken from food52.com/recipes/59618-summer-fridge-pickles (may not work)