I got this from THEPIONEERWOMAN.COM and changed it just a little bit.
Ingredients:
1 cup white balsamic vinegar
1 cup distilled water
1 Tbsp Kosher Salt
1/2 lbs of sliced cucumbers
1/2 tsp Chili Flakes or Jalapeño Powder
Directions:
Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat. Cook for a few minutes, just enough to dissolve the salt.
In the meantime, place cucumbers and chillies in a clean glass jar or container.
When the brine is ready, pour it over the vegetables, making sure to completely cover the ingredients. Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying.
The fridge pickles will keep for at least one month.
