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Quick Pickle (Cucumber)
Quick Pickle (Cucumber)

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We hope you got insight from reading it, now let’s go back to quick pickle (cucumber) recipe. You can cook quick pickle (cucumber) using 12 ingredients and 9 steps. Here is how you achieve that.

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

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