These quick pickles are a good balance of acid and sweetness, and maintain a good crunch for a year or so. To make them, just cut up some middle-aged or younger pickling cucumbers and stuff them in jars with the herbs and any other additions (dill, carrots, peppers, etc). Cover with the brine and then [optionally] process in a hot-water bath for 5 minutes if you want to store them at room temperature.
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- 4 cups distilled white vinegar
- 4 cups water
- 3 Tablespoons kosher salt (other salt will work, but volume will be different and brine will be cloudy from the anti-caking compounds)
- 2 T sugar
- Garlic (1 clove per pint jar)
Warm up the brine on the stove with the lid on. Place the following in each jar:
- 1-2 grape leaves (helps preserve crunchiness of pickles). So does horseradish, but I don’t usually add it.
- 3 sprigs or more of dill
- quartered, halved, or sliced cucumbers
- [optional] carrots, peppers, etc
- 1/2 tsp whole mustard seeds
- 1/2 tsp coriander
- 1/2 tsp peppercorns
- 1 garlic clove from brine
- Fill to top with brine, leaving 1/2″ headspace
- Boil in hot water bath for 5 minutes to keep them shelf-stable for a while.
Older cucumbers will be less crunch compared with the younger ones!