Overnight Cucumber Pickles

Prep: 1 hour
Chill: 2 hours or up to 3 Days

Ingredients:
1 cup cider vinegar
1/3 cup sugar
1 teaspoon salt
1 teaspoon fennel seeds, crushed
1 teaspoon celery seeds
2 medium pickling cucumber or 2 small cucumbers (4 to 5 inches long), coarsely chopped (about 2 cups)
1 medium bulb fennel, coarsely chopped (about 1 cup)

Directions:
1. In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds. Stir in cucumber and chopped fennel.

2. Cover and chill in the refrigerator 2 hours or up to 3 days. Serve with a slotted spoon. Makes about 3 cups. Makes about 3 cups.

Nutrition Facts (per 1/4-cup serving):
13 calories, 0 (g) total fat (0 (g) saturated fat), 0 (mg) cholesterol, 200 (mg) sodium, 3 (g) carbohydrates, 2 (g) dietary fiber, 0 (g) protein.

Daily Values:
1% vitamin A, 4% vitamin C, 1% calcium, 1% iron.

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