Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, quick pickle (cucumber). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Browse Our Entire Collection Of Simple Yet Delectable Recipes Online. Quick Pickled Cucumbers (Refrigerator Pickles) When all the hard work of tilling, planting, weeding, watering, and more weeding a garden starts to pay off, I'm always astounded and thrilled by the buckets of fresh vegetables we get to play with! Crunchy, briny quick pickled cucumbers with garlic and dill.
Quick Pickle (Cucumber) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Quick Pickle (Cucumber) is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook quick pickle (cucumber) using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Quick Pickle (Cucumber):
- Prepare 1 lb cucumbers Persian
- Make ready 6 clove garlic (sliced or halved
- Get 5 tbsp dill fresh (4 sprigs)
- Prepare 1 tbsp coriander seeds
- Prepare 1 tbsp whole peppercorns
- Get 1 tsp mustard seed
- Make ready 2 each bay leaves
- Make ready 1 tbsp sugar
- Get 1 tbsp salt (Kosher or sea salt coarse grain)
- Get 1 cup water
- Make ready 2/3 cup white vinager
- Take 3 each small chili peppers (optional and can remove after a day for mild heat)
I make all sorts of pickles, from baby carrots pickled with honey and mustard seed, to grapes pickled with cinnamon and black pepper, to onions pickled. Quick Pickled Cucumbers are not too sour, tangy or sweet and add just the right oomph to sandwiches, salads, bao buns, or anything that needs a little pop of brightness. Dietary Restrictions Dairy-Free, Gluten-Free, Low-Carb, Vegan. On coming home from our holiday, I eagerly worked on recreating, not just the delicious Swedish Meatballs, but also the amazing pickled cucumber that I'd had on the side.
Instructions to make Quick Pickle (Cucumber):
- This quick pickle recipe is simple and requires no special canning equipment!
- Combine coriander seeds, whole peppercorns, mustard seed, bay leaves, sugar, salt and white vinegar in a container with lid.
- Close the container and shake until sugar and salt dissolve.
- Slice cucumbers.
- Add 1 cup water to the brine mixture and tightly pack the cucumbers in jars.
- Add garlic, fresh dill and chili peppers (if desired).
- Pour the brine mixture over the cucumbers and tap the jars on the counter to release any air.
- Place the lids on the jars and close tightly and refrigerate.
- 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
It took a few goes to get it just right… but I am really pleased with the results. Smashed or sliced, pickled or raw, cucumbers are nature's perfect food. But these quick-pickled cucumbers are a definite improvement on nature's finest. Regular white vinegar is an economical option that allows other herbs and flavors in the pickled cucumbers to shine through. Quick pickles are also known as refrigerator pickles.
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