Pickled Cucumbers
Prep time: 15 min
Cook time: 3 hour
Servings: 8
Yield: 1 small Jar / 1 - 50 gram
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. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine
Ingredients
350 grams cucumbers
2 cups Colavita white wine vinegar
1/2 cup water
1 tbsp mustard seeds
1/2 tbsp black peppercorns
1 tsp fine sea salt
1/4 tsp red pepper flakes
1 tbsp monk sugar
2 tbsp chopped green onions
10 grams fresh dill, roughly chopped (about 1/4 cup)
10 grams garlic, peeled and smashed
4 bay leaves
7 grams jalapeño peppers
12 grams red hot chili peppers
Directions
Prepare the cucumbers. Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly). Add the brine to the jars.
Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle. Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.