Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, quick pickle (cucumber). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Quick Pickle (Cucumber) is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Quick Pickle (Cucumber) is something which I have loved my whole life.
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. Tips and tricks for making quick pickled cucumbers: White vinegar is the traditional vinegar for this recipe and a great place to start.
To begin with this recipe, we must first prepare a few ingredients. You can have quick pickle (cucumber) using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Quick Pickle (Cucumber):
- Prepare 1 lb cucumbers Persian
- Take 6 clove garlic (sliced or halved
- Get 5 tbsp dill fresh (4 sprigs)
- Take 1 tbsp coriander seeds
- Get 1 tbsp whole peppercorns
- Prepare 1 tsp mustard seed
- Get 2 each bay leaves
- Make ready 1 tbsp sugar
- Prepare 1 tbsp salt (Kosher or sea salt coarse grain)
- Prepare 1 cup water
- Prepare 2/3 cup white vinager
- Prepare 3 each small chili peppers (optional and can remove after a day for mild heat)
Quick Pickled Cucumbers (AKA Homemade Pickles or Fermented Pickles) These are the best snacks to keep in your fridge. We sliced the cucumbers in coins for ease of eating, but you could slice them lengthwise if you prefer. If you are going to make two jars then you can do half your cucumbers in coins and half in spears and see which you prefer! Add cucumber spears; toss to coat.
Steps to make Quick Pickle (Cucumber):
- This quick pickle recipe is simple and requires no special canning equipment!
- Combine coriander seeds, whole peppercorns, mustard seed, bay leaves, sugar, salt and white vinegar in a container with lid.
- Close the container and shake until sugar and salt dissolve.
- Slice cucumbers.
- Add 1 cup water to the brine mixture and tightly pack the cucumbers in jars.
- Add garlic, fresh dill and chili peppers (if desired).
- Pour the brine mixture over the cucumbers and tap the jars on the counter to release any air.
- Place the lids on the jars and close tightly and refrigerate.
- 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
If you are going to make two jars then you can do half your cucumbers in coins and half in spears and see which you prefer! Add cucumber spears; toss to coat. Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one). These crunchy Japanese quick pickles are easy to make and the perfect salty, sweet and sour low-calorie snack to serve before or with a meal. Pickles are one of my favorite low calorie snacks - pregnant or not - and these Japanese Quick Pickled Cucumbers do not disappoint.
So that is going to wrap it up for this special food quick pickle (cucumber) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
