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2 1/2 cups
1-in. slices of mini
, about 6 cucumbers
1 1/2 cups
, or caraway seeds
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.