Cucumber Quickles Refrigerator Pickles:
- 3 1/2 pounds of pickling cucumbers, about 4 inches long or small cucumbers
- 1 cup vinegar
- 1 cup water
- 3 TBS honey or maple syrup to taste
- 2 tsp salt
- 1 tsp peppercorns
- 3-4 cloves of garlic thinly sliced
- 1 small to medium onion, sliced or diced
- Fresh dill
- Red pepper flakes are optional
Tips:
- TBS=Tablespooon (the T is always capitalized)
- 3 TBS=1/4 cups
- tsp =teaspoon
- Always use vinegar with 5% acidity
- White vinegar is best
Instructions:
- To prepare the brine, combine vinegar, water, honey/maple syrup, salt and peppercorns in a sauce pan and bring to a boil, stirring occasionally. In the meantime prep all the vegetables and pack the jars.
- Wash cucumbers. Slice 1/8th of an inch off each end. Use the ends in the salad.
- Slice the cucumbers length wise in half, then again the same way, in half, and then again if they are thick enough. You should end up with eight spears. Or, slice them a 1/8 to 1/4 inch thick. Set aside in a bowl.
- Fill each ar equally withonion, garlic, and dill.
- Pack spears or slices in jars. Pour hot liguid to the top of the jar shoulder leaving one inch of head space.
- Let cool to room temperature. Cover with platic lids tightly and store in the fridge upside down overnight.
- The quick picks will be ready the next day. Kepp in the fridge for 4 weeks.
Note: these pickles are best when eaten within a week of making for ultimate crispness.
0 comments