Quick pickles

posted in: Recipes | 0
  • 6 small cucumbers – quartered into spears
  • 1 cup white distilled vinegar
  • 2 tbs kosher salt
  • 1 tbs sugar
  • 2 cups of water
  • 2 cloves of garlic – peeled
  • 8 sprigs of fresh dill (or frozen dill from earlier in the season!)
  • 2 tbs black peppercorns

Wash two 1-pint mason jars and lids – wash with hot soapy water and air dry. Stir together vinegar, kosher salt and sugar. Stir until salt and sugar are dissolved. Add 2 cups of water to the vinegar, salt and sugar mixture. Add the cucumber spears to the two mason jars. You’ll need to trim the top and bottom of the cucumbers off so they fit snuggly in the jar. You want to completely fill the jar – so pack those slices in there. Slip in to each jar – one garlic clove, 4 sprigs of fresh dill. Add 1 tbs of black peppercorns to the top of each mason jar. Pour vinegar brine into each mason jar, fill the jar up so that all the cucumber spears are covered with the brine. Screw on the mason jars lids, tap the jars lightly to release any air bubbles and put the mason jars in the refrigerator. Wait at least 24 hours – 48 hour is better – and open up the jar and enjoy a quick pickle!

from Green Valley Kitchen

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