Quick Pickled Cucumber Recipe
Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).
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)
Directions
- 1
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.
- 2
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.
- 3
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).
- 4
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.
- 5
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.