Updated Nov 24, 2014Chatelaine
- Toss sliced cucumbers in a colander with 1 tbsp coarse salt. Set aside.
- Make vinegar mixture by whisking vinegar and sugar in a saucepan over medium-high until sugar dissolves.
- Add garlic and fennel. Rinse cucumbers well under cold running water. Pat dry and pack into 2 500-mL Mason jars. Pour in vinegar mixture.
- Fasten lids. Refrigerate at least 12 hours before serving. They keep for about 10 days in the fridge, developing more and more flavour.