Quick Pickle (Cucumber). 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! Quick Refrigerator Pickles (With Vinegar) Vinegar is the most popular and common way to pickle cucumbers. Regular white vinegar is an economical option that allows other herbs and flavors in the pickled cucumbers to shine through.
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.
After lingonberry preserves, these pickled cucumbers.
You can cook Quick Pickle (Cucumber) using 12 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Quick Pickle (Cucumber)
- Prepare 1 lb of cucumbers Persian.
- Prepare 6 clove of garlic (sliced or halved.
- You need 5 tbsp of dill fresh (4 sprigs).
- It's 1 tbsp of coriander seeds.
- Prepare 1 tbsp of whole peppercorns.
- You need 1 tsp of mustard seed.
- You need 2 each of bay leaves.
- Prepare 1 tbsp of sugar.
- It's 1 tbsp of salt (Kosher or sea salt coarse grain).
- Prepare 1 cup of water.
- Prepare 2/3 cup of white vinager.
- Prepare 3 each of small chili peppers (optional and can remove after a day for mild heat).
Preserving expert Ramael Scully gives his top tips on pickling and fermenting. Add the cucumber and onion and toss to combine. Dill pickles are nothing more than cucumbers flavored with garlic, dill seed, and red pepper flakes. Carrots become more exotic when pickled with coriander, ginger, turmeric, and thyme.
Quick Pickle (Cucumber) step by step
- 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.
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. In this article you will learn how to pickle cucumbers the easy way. Time to pickle beautiful vegetables from Farmers Markets and personal gardens! This is the moment, people, as it will not last for ever.
