Description
These quick pickles are ready in a day and will add dazzling, fresh flavor to sandwiches and salads.
Ingredients
Scale
The Base
- 2 pounds Persian cucumbers, cut into 1/8-inch rounds
- 1 1/4 cups apple cider vinegar
- 3 tablespoons Kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 8 tablespoons dill leaves, chopped
- 12 cloves garlic, peeled and smashed with the side of a knife
Toppings (amount per jar)
Turmeric and Cardamom Pickles:
- 1/4 teaspoon turmeric
- 1/8 teaspoon cardamom
Spicy Dill
- 2 teaspoons red pepper flakes
Celery seed
- 1/2 teaspoon celery seed
Rosemary
- 1–2 tablespoons fresh rosemary leaves (NOT chopped)
Special equipment
- Four 16-ounce mason jars with lids (lids don’t have to be sealing)
Instructions
Ingredients
- Divide pickle coins evenly across four mason jars. Divide the dill and garlic evenly among the jars. Each jar will get 2 tablespoons dill and 3 cloves of garlic.
- Add your extra toppings. Try some of the toppings above or invent some of your own!
- In the meantime, heat the vinegar, salt, and sugar in a small saucepan over medium heat.
- Once the sugar and salt have dissolved, add 2 cups cold water.
- Pour this mixture into each jar. If you need extra liquid to cover your cucumbers, add some extra water or apple cider vinegar.
- Place pickles in the refrigerator and eat as soon as three days later!
Notes
Refrigerator pickles, as opposed to canned pickles, must be refrigerated.
These pickles will keep for up to two months in the fridge, and their flavor will peak, in my opinion, in about two weeks.
Keywords: canning, quick pickles, refrigerator pickles, cucumbers, spices, vegan, vegetarian, condiments, pickles, healthy food