These quick and easy pickles are the perfect use for those extra cucumbers you bought at the farmers market. They're crunchy and have a nice zing. You can easily adjust the spice to your taste. The pickles make great gifts if you can keep your family from eating them all! Recipe adapted from the Kitchn blog
Prep Time 15 minutesminutes
Total Time 1 hourhour3 minutesminutes
Servings 3pint jars
Ingredients
2poundssmall cucumbers
1.5cupsapple cider vinegar
1.5cupswater
4tsppickling saltor fine kosher salt
3clovesgarlicone per jar
3tsp dill seedor three sprigs fresh dill
1.5tspblack peppercorns
3tiny pinchesred pepper flakesoptional
Instructions
Combine the 1.5 cups of apple cider vinegar and 1.5 cups of water and the 4 tsp of salt in a sauce pan. Bring to a simmer and cook, stirring often until the salt has completely dissolved and let cool
Wash the pickles. I love these small pickles from the farmer's market.
Cut the pickles into small pieces, as even as possible
Place 1 tsp of dill seed, 1/2 tsp of black peppercorns and the tiny pinch of red pepper flakes (if using) in each jar
Add the sliced cucumbers and peeled garlic clove on top of the spices. Fill the jar to just below the top leaving room for the brine and the cover
Divide the cooled brine between the three jars and let cool completely
Cover the jars and store them in the refrigerator for 48 hours.
Serve them with your favorite burgers, hot dogs, sandwiches or by themselves as a snack. YUM!