Quick Pickles
It's fun and easy to turn cucumbers into pickles in a matter of minutes. Grab some cucumbers and let's make some yummy pickles.
Servings: 12 servings
Ingredients
- 1 lb cucumbers english, kirby, mini English
- 1- 1 1/2 cups boiling water
- 1 cup white vinegar can use 1/2 apple cider vinegar and 1/2 cup white vinegar
- 1 tablespoons whole black peppercorns
- 1 tablespoon fresh chopped dill use 1 teaspoon if using dry dill
- 1/2-1 teaspoons coarse Kosher salt
- 1 -2 teaspoons mustard seeds
- 1 clove fresh garlic peeled and sliced in half
Instructions
- Wash and slice cucumbers (to desired shape, slices or spears)
- bring 1- 1 1/2 cups water to a boil
- In a 1 quart glass canning jar (which holds 4 cups) place cucumbers, add boiling water.
- Next, add 1 cup vinegar.
- Add peppercorns, dill, salt, mustard seeds, and garlic to the jar and tighten with a canning jar lid.
- Shake the jar over the sink to dissolve the salt completely.
- Place in the fridge for 4 hours to overnight, and enjoy.
- Will keep in fridge for up to 1 month.
Notes
Can add 1/2 teaspoon crushed red peppers for spice or slice a jalapeno if you prefer.
For a sweeter bread and butter style pickles, add a tablespoon or two of sugar, 1 teaspoon turmeric, and 1 teaspoon of celery seed. Leave in or omit the dill.