A quick trip to the local Farmers’ Market Saturday morning resulted in some beautiful pickling cucumbers. My entire family loves cucumbers and we use them in salads, veggie bowls and plain with salt or everything bagel seasoning and our favorite is quick pickles.
I grew up canning with my Memaw Young and we never purchased pickles, we canned them ourselves each summer-dill and bread and butter pickles. A quick pickle is one of my favorites and they disappear fast at my house.
It was hard to write the recipe, because depending on my mood, the recipe changes constantly. I am fond of vinegar and currently have 6 or 7 different kinds sitting beside my stove. I love the balance that vinegar gives to so many dishes.
This recipe is the just the basic standard. I encourage you to experiment and make this recipe your own.
Quick Pickles
This simple quick pickle requires no cooking and no preserving. It is perfect with a hamburger, BBQ or as a snack. They will last up to two months in the fridge. My gang can finish off a jar in a day or two.
Ingredients
2-3 cucumbers
2 garlic cloves smashed
1/2 cup water
1/2 cup rice vinegar
1.5 tsp kosher salt
1 tbsp sugar
Directions
1. Slice the cucumbers. I like to slice them on the thinner side.
2. In a quart jar, layer the cucumbers to the top and stuff in the garlic cloves.
3. In a separate container, mix the water, vinegar, salt and sugar until dissolved. Pour over the cucumbers in the jar and refrigerate.
Make this recipe your own by adding in red chili flakes, cayenne peppers, dill, onions or additional sugar for a sweeter pickle. Experiment with different types of vinegar.
Nutrition
Leave a Reply