2 cups red wine vinegar
1 1/2 cups sugar
1/4 cup kosher salt
1 teaspoon mustard seeds< 3/4 teaspoon coriander seeds 1/2 teaspoon celery seeds 1/4 teaspoon whole black peppercorn 2 cloves garlic, peeled and crushed 1 red Fresno , split in half 6 Kirby cucumbers (about 2 pounds)

In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.

Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.

Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles and reserve the liquid. Serve as is or fry em’ up! To serve, add a little of the pickling juice right on top of the pickles.

Cook’s Notes: Reserve your pickling liquid to use on the pickles later or as a vinegary addition to sauces. The longer the pickles sit in the liquid the softer they become, so for me 20 minutes is perfect. This pickling liquid is great to pickle a variety of vegetables, try carrots, one of my favorites.

DMV notes:used 1/2 jalaopeno, 2 kirby cukes and reduced the pickling liquid to 3/4. Very Tasty!!