Quick Pickle (Cucumber)
Quick Pickle (Cucumber)

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, quick pickle (cucumber). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Quick Pickle (Cucumber) is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Quick Pickle (Cucumber) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook quick pickle (cucumber) using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Quick Pickle (Cucumber):
  1. Get 1 lb cucumbers Persian
  2. Prepare 6 clove garlic (sliced or halved
  3. Take 5 tbsp dill fresh (4 sprigs)
  4. Prepare 1 tbsp coriander seeds
  5. Get 1 tbsp whole peppercorns
  6. Prepare 1 tsp mustard seed
  7. Get 2 each bay leaves
  8. Prepare 1 tbsp sugar
  9. Make ready 1 tbsp salt (Kosher or sea salt coarse grain)
  10. Take 1 cup water
  11. Prepare 2/3 cup white vinager
  12. Get 3 each small chili peppers (optional and can remove after a day for mild heat)
Steps to make Quick Pickle (Cucumber):
  1. This quick pickle recipe is simple and requires no special canning equipment!
  2. Combine coriander seeds, whole peppercorns, mustard seed, bay leaves, sugar, salt and white vinegar in a container with lid.
  3. Close the container and shake until sugar and salt dissolve.
  4. Slice cucumbers.
  5. Add 1 cup water to the brine mixture and tightly pack the cucumbers in jars.
  6. Add garlic, fresh dill and chili peppers (if desired).
  7. Pour the brine mixture over the cucumbers and tap the jars on the counter to release any air.
  8. Place the lids on the jars and close tightly and refrigerate.
  9. Refrigerate for at least 24 hours before tasting to check spice preference. The pickles will be ready in just a couple of days, but continue to gain in flavor. Lasts up to a month when kept refrigerated. *Recipe adapted from acouplecooks.com

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