Quick Pickle (Cucumber)
Quick Pickle (Cucumber)

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, quick pickle (cucumber). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Quick Pickle (Cucumber) is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Quick Pickle (Cucumber) is something that I’ve loved my entire life. They are nice and they look fantastic.

Quick Pickled Cucumbers aren't too sour OR too sweet. There's no special equipment needed for the pickle brine and you probably have all the ingredients you need right in your pantry. By Sophie Godwin - Cookery writer.

To get started with this 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 cook that.

The ingredients needed to make Quick Pickle (Cucumber):
  1. Take 1 lb cucumbers Persian
  2. Make ready 6 clove garlic (sliced or halved
  3. Get 5 tbsp dill fresh (4 sprigs)
  4. Take 1 tbsp coriander seeds
  5. Take 1 tbsp whole peppercorns
  6. Take 1 tsp mustard seed
  7. Take 2 each bay leaves
  8. Prepare 1 tbsp sugar
  9. Prepare 1 tbsp salt (Kosher or sea salt coarse grain)
  10. Get 1 cup water
  11. Take 2/3 cup white vinager
  12. Make ready 3 each small chili peppers (optional and can remove after a day for mild heat)

Fermented foods are one of the foundations of a healing diet. These quick pickled cucumbers still feature probiotic benefits, but are made in a fraction of the time. Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one). Smashed or sliced, pickled or raw, cucumbers are nature's perfect food.

Instructions to make Quick Pickle (Cucumber):
  1. This quick pickle recipe is simple and requires no special canning equipment!
  2. Combine coriander seeds, whole peppercorns, mustard seed, bay leaves, sugar, salt and white vinegar in a container with lid.
  3. Close the container and shake until sugar and salt dissolve.
  4. Slice cucumbers.
  5. Add 1 cup water to the brine mixture and tightly pack the cucumbers in jars.
  6. Add garlic, fresh dill and chili peppers (if desired).
  7. Pour the brine mixture over the cucumbers and tap the jars on the counter to release any air.
  8. Place the lids on the jars and close tightly and refrigerate.
  9. 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

But these quick-pickled cucumbers are a definite improvement on nature's finest. Cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers. These Quick Pickled Cucumbers are a light accompaniment to winter comfort food. Their sweet-tart crunchiness is a great counterpoint to heavier dishes. Quick Pickled Cucumbers and Onions Street Smart Nutrition-Cara.

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