Quick Pickled Cucumber Recipe

Prep – 20 minutes mins

Cook – 10 minutes mins

Rest in refrigerator 1 day d

Total – 30 minutes mins

Cuisine: Mediterranean

Serves – 16 Servings

Ingredients

3 cups vinegar distilled white vinegar or white wine vinegar will work

▢ 2 1/4 cup cold water

▢ 2 1/2 tablespoons kosher salt

▢ 3 tablespoon mustard seed

▢ 3 tablespoon coriander seed

▢ 3 tablespoon peppercorn

▢ 2 bay leaves

▢ 1 1/4 lb Persian cucumbers or English cucumbers sliced into 1/2-inch rounds

▢ 4 green onions trimmed and chopped (both white and green parts)

▢ 3 Jalapeno peppers sliced into rounds (remove seeds for less heat)

▢ 6 garlic cloves minced

▢ Few sprigs of fresh dill to your liking

Instructions

• Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.

• Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.

• Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).

• Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.

• Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

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