Quick Pickle (Cucumber)

Name: Quick Pickle (Cucumber)
Total time: 1200 s
Yield: 30 servings
Cuisine: American
Ingredients: 1 lb cucumbers Persian; 6 clove garlic (sliced or halved; 5 tbsp dill fresh (4 sprigs); 1 tbsp coriander seeds; 1 tbsp whole peppercorns; 1 tsp mustard seed; 2 each bay leaves; 1 tbsp sugar; 1 tbsp salt (Kosher or sea salt coarse grain); 1 cup water; 2/3 cup white vinager; 3 each small chili peppers (optional and can remove after a day for mild heat)

pomdoro @cook_3735574

Latest picking adventure, came out great!

pomdoro @cook_3735574

Latest picking adventure, came out great!

Saved

Ingredients

20 mins

30 servings

1 lbcucumbers Persian
6 clovegarlic (sliced or halved
5 tbspdill fresh (4 sprigs)
1 tbspcoriander seeds
1 tbspwhole peppercorns
1 tspmustard seed
2 eachbay leaves
1 tbspsugar
1 tbspsalt (Kosher or sea salt coarse grain)
1 cupwater
2/3 cupwhite vinager
3 eachsmall chili peppers (optional and can remove after a day for mild heat)

Saved

Steps

20 mins

1

This quick pickle recipe is simple and requires no special canning equipment!
2

Combine coriander seeds, whole peppercorns, mustard seed, bay leaves, sugar, salt and white vinegar in a container with lid.
3

Close the container and shake until sugar and salt dissolve.
4

Slice cucumbers.
5

Add 1 cup water to the brine mixture and tightly pack the cucumbers in jars.
6

Add garlic, fresh dill and chili peppers (if desired).
7

Pour the brine mixture over the cucumbers and tap the jars on the counter to release any air.
8

Place the lids on the jars and close tightly and refrigerate.
9

Refrigerate for at least 24 hours before tasting to check spice preference. The pickles will be ready in just a couple of days, but continue to gain in flavor. Lasts up to a month when kept refrigerated. *Recipe adapted from acouplecooks.com