Quick pickles are a delicious way to use up extra cucumbers in your CSA share. With very little hands on time, you can let the refrigerator do all of the work. Enjoy them the very next day.
Adapted from www.onceuponachef.com
Yields about 24 spears
Ingredients
- 1¼ cups distilled white vinegar (5% acidity)
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
- 2 tablespoons coriander seeds
- 6 large garlic cloves, peeled and halved
- 1 teaspoon mustard seeds
- ¼ teaspoon crushed red pepper flakes
-
16 dill sprigs
Method
1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, or ceramic)over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
2. Stuff the cucumbers into two clean 1 quart (1L) jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep for a month in the refrigerator.