Cooking Instructions
- 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
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