Quick pickling

I have been doing a much better job of making sure all the veggies from our CSA are being used. Part of that is because I've been making quick pickles to use up some cabbage and cucumbers.
I really like the cucumber pickles, the spice is just right and they stay crunchy for quite a while.

IN RECIPES
Quickles: Refrigerator Pickles
Posted by: The Farm on Feb 23, 2016

1 lb. pickling cucumbers
1 cup white vinegar
2 cups cold water
1 T sugar
2 T kosher salt
1 t. mustard seed
1 t. whole peppercorns
1⁄2 t. red pepper flakes
1 cup fresh dill
5 cloves garlic, peeled

Evenly divide the garlic, dill and cucumbers among four wide-mouthed pint jars. You can cut up the pickling cukes however you want, from slices to halves, etc. (smaller slices soak up the flavor faster). You can pack as many cukes into the jars as possible, even more than the recipe calls for if there’s space.

In a bowl, mix together vinegar, water, red pepper flakes, salt, mustard seed and dill seed to make a flavored brine. Use a funnel to fill each jar with brining liquid. If the cukes aren’t mostly covered, you can add a little more cold water and shake it up. Cap tightly and refrigerate at least one week before eating (or eat some right away and every day after, to see what they’re like:).

The red cabbage I pickled has been used less, as in I'm the only one in the family eating them, but they turned out pretty good and is pretty tasty.