These quick homemade pickles are easy, quick, and no boiling required. The biggest tricks are to get smaller "salad cucumbers", and peeling off just one or two thin strips of skin to allow cold vinegar to better penetrate the cukes. The more skin removed, the softer and more fully pickled the results. Mix and match spices, sweetness, whatever you prefer. Only takes about 5 minutes to throw together.
Ingredients:
6 small cucumbers (sometimes sold as "salad cucumbers")
10oz white vinegar
2oz water
1/2cup sugar
2tbs agave sweetener
1/4tsp salt
1/4tsp coriander seeds, slightly crushed
1/8tsp peppercorns
1/8tsp allspice
1/8tsp celery seed
2 whole cloves
4-5 crushed cardamom pods
Directions:
In a leftover 32oz pickle jar or similar, combine all ingredients except the cucumbers, cover and shake well to dissolve sugar and blend. The jar should be just under half full.
Wash cucumbers, and peel one or two thin strips of skin length-wise, before slicing the cucumber into chips. Cut thick chips, as they will soften up and shrink a bit. The thicker cut, and only removing a thin strip of peel, both help keep the pickles crunchier.
Stuff the jar with cucumber chips. If there's not enough room, a bit of brine might be lost, but a full-to-the-top jar is preferred. Put in the fridge overnite to fully pickle. They are good and snackable after just a couple of hours. For a while, the brine is still strong enough to add more cucumbers as you eat & make room in the jar.
Variations & Additions:
Mix and match spices
Sugar - more or less
Garlic
Peppers, pearl onions, other veggies
Habañero pepper slices for spicy pickles
No comments:
Post a Comment