Quick Pickles

adapted from The Chicago Tribune

makes approximate 3 pints

Prep and cook time: 10 minutes

Cost: oh, maybe $.25 if you're using garden cucumbers and Sam's Club vinegar


Note: You don't have to use the freshest cucumbers. Mine were yellow and wrinkling. However, you cannot use rotten cucumbers, so have a taste first if yours are getting a little sketchy. I'm not sure if it can transform a bitter cucumber as none of mine were bitter, but I'm guessing that the acid could save even a bitter cucumber from its composted fate. 


Note: Feel free to add hot peppers or any other seasoning that sounds groovy to you. 


Note: If you have a "pickling spice" you can use that in place of the dill and peppercorns.


3-4 short, fat cucumbers, cut into rounds with any big old icky seeds removed (small seeds are welcome)--these can be peeled or not

2 C vinegar (any kind except balsamic)

1 C water

4 tsp salt

2 tsp dill seeds

2 tsp peppercorns

3 clove garlic per jar, crushed (optional)

2-4 tsp sugar, optional (I didn't use, but ours had serious punch)


Peel, slice, or seed your cukes as necessary. Put the cucumbers in clean mason jars (I used pint sized ones and got three). Add one crushed garlic clove per jar. 


Combine vinegar, water, salt, dill seeds, and peppercorns in a pot. Heat to boiling. Remove from heat and pour this hot, nose-stinging mixture onto your cucumbers until jars are full. Let them cool a few minutes, then add lids and refrigerate. 


This will keep for 2-3 weeks. Probably. We eat ours before then. 


Posted by The Tasty Cheapskate: tastycheapskate.blgospot.com
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