Ingredients

1 medium-sized english cucumber
1/4 cup raw sugar
1/2 cup white wine vinegar
1/2 tbsp dried parsley
1/2 tbsp dried dill
1/2 tsp sea salt

Method

1. Thinly slice cucumber rounds. I like to do this using the slicing blade of my food processor to make quick work of it. A mandoline also works well, or just carefully slice your cucumber.
2. Add all ingredients into a glass container, such as a large mason jar or a GlassLock storage container. Press the cucumbers down using a fork or spoon to make sure that the cucumber slices are all under or in line with the surface of the pickling liquid. The cucumbers will release some of their water as they sit which will increase the liquid level.
3. Lid your container and place in the fridge for at least 1 hour before enjoying. These pickles are best eaten in the first few days of making, but can be kept in the fridge for 7 days.

Notes:

1. My favourite way to enjoy these pickles is as a side along with meatballs, gravy, and cranberry sauce. I occasionally also add mashed potatoes or gluten- and dairy-free pierogies to this meal when we want to bulk it up with extra carbohydrates.
   They are also great with schnitzel or some grilled wurst to brighten up the meal.
2. The dried parsley and dill can be substituted for fresh parsley and dill. As dried herbs are not as potent as dried, I recommend using 1 tbsp (rather than 1/2) in order to get the most of their flavours.
3. These pickles can also be made with regular white vinegar and white sugar, but I love the extra layers of flavour that the white wine vinegar and raw sugar add in.