Quick Cucumber Pickles

• 1/3 cup distilled white vinegar
• 1/2 cup water
• Zest and juice of 1 lemon
• 3 or 4 sprigs fresh dill
• 2 tablespoons sugar
• 1 1-inch piece julienned fresh ginger
• 1 teaspoon yellow mustard seeds
• 1 teaspoon coriander seeds
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes
• 3 or 4 Kirby or other small cucumbers (about 1/2 pound), partially peeled to create a striped pattern and sliced into thin rounds
• 1 thin slice red onion

1. Combine the vinegar, water, lemon zest and juice, dill, sugar, ginger, mustard seeds, coriander seeds, salt, black pepper, and red pepper flakes in a bowl or glass jar and stir to mix until the sugar dissolves.
2. Add the cucumbers and onion and toss or shake to mix and submerge the cucumbers in the liquid.
3. Cover and refrigerate for 4 hours or overnight to allow the flavors to develop before serving.
4. The pickles will keep in the refrigerator for up to 1 month.
5. You can use this basic recipe to make all kinds of fast and fresh refrigerator pickles using anything from summer squash, peppers, beets, and turnips to radishes, carrots, and onions.

white vinegar, water, lemon, dill, sugar, ginger, yellow mustard seeds, coriander seeds, kosher salt, freshly ground black pepper, red pepper, cucumbers, thin slice red onion

Taken from www.epicurious.com/recipes/food/views/quick-cucumber-pickles-383763 (may not work)