Regular cucumbers may work just fine, but pickling cucumber reign supreme! They are much crunchier, have less seeds and a slightly stronger flavor.
And, I’m pretty sure they’re the cutest little green veggie ever. Pickling is much easier than you think! There is no cooking involved with this method and no waiting weeks to eat your pickles. I stumbled on a recipe last summer and made about 5 different varieties in one day. You throw ingredients in a jar, set it in your fridge, and 4-6 hours later you are eating pickles.
Find this recipe & Bonus Pickled Banana Peppers recipe here: http://www.edibleperspective.com/home/2011/7/28/peter-piper-picked.html
