Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, quick pickle (cucumber). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Quick Pickle (Cucumber) is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Quick Pickle (Cucumber) is something that I have loved my whole life. They are fine and they look fantastic.
Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook quick pickle (cucumber) using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Quick Pickle (Cucumber):
- Take 1 lb cucumbers Persian
- Get 6 clove garlic (sliced or halved
- Get 5 tbsp dill fresh (4 sprigs)
- Prepare 1 tbsp coriander seeds
- Prepare 1 tbsp whole peppercorns
- Make ready 1 tsp mustard seed
- Make ready 2 each bay leaves
- Prepare 1 tbsp sugar
- Make ready 1 tbsp salt (Kosher or sea salt coarse grain)
- Prepare 1 cup water
- Prepare 2/3 cup white vinager
- Take 3 each small chili peppers (optional and can remove after a day for mild heat)
Quick Pickled Cucumbers (AKA Homemade Pickles or Fermented Pickles) These are the best snacks to keep in your fridge. We sliced the cucumbers in coins for ease of eating, but you could slice them lengthwise if you prefer. If you are going to make two jars then you can do half your cucumbers in coins and half in spears and see which you prefer! Episode: A Rose by Any Other Name.
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
Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before. 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.
So that’s going to wrap this up with this special food quick pickle (cucumber) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
