Use Cucumbers to Make Quick Refrigerator Pickles
Pickles are a pantry staple dating back to ancient history. Every culture has its own version of pickles, like Mexico with jalapeño peppers and Korea with kimchi. More often than not, they’re used as a garnish or flavour accent in salads, on burgers, stuffed into sandwiches or eaten straight from the fridge on the end of a long fork. Best part? You can make them at home. If you think pickling is a time-consuming project that requires fancy equipment, you’re completely wrong. It’s so easy to transform a handful of cucumbers into perfect pickles. Crunchy and packed with fresh flavour, the secret to all quick pickles are three main ingredients: water, acid and salt. You can add classics like mustard seeds, garlic or dill, customizing the flavours to suit your tastes. The hardest part is waiting 24 hours to eat them.
QUICK REFRIGERATOR PICKLES
Yields: 1 Serving
INGREDIENTS
- 5 large ripe cucumbers
- 1 cup vinegar
- 1⁄2 teaspoon salt
- 1 teaspoon whole black peppercorn
- 1 teaspoon whole mustard
- 1 bayleaf
DIRECTIONS
- In a small saucepan, bring the vinegar, sugar, salt and spices to boil. Reduce heat and simmer for 10 minutes. Remove from heat; cool.
- Pack two jars tightly with fresh cucumbers.
- Ladle the vinegar solution into the jars to cover the vegetables.
- Top with the lids to the jars and refrigerate.
About Post Author
