Pickles are another favorite of mine. This is an easy, quick recipe that doesn’t involve the whole canning process. Just over night in the refrigerator. Great for this time of year if you have a garden full of cucumbers, or like to visit your local farmers market. I borrowed this recipe from the blog One Perfect Bite. Enjoy!
1 1/2 C distilled white vinegar
1/4 to 1/3 C sugar
4 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. coriander seeds
3/4 tsp. dill seeds
2 C hot water
2 lbs Kirby cucumbers, sliced 1/4-inch thick
3/4 C coarsely chopped fresh dill
3 cloves garlic, coarsely chopped
Combine first six ingredients in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
Place cucumbers, dill and garlic in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover bowl with plastic wrap and refrigerate over night, stirring once or twice. Transfer to an air tight container, and store for up to two weeks.
Yields: 1 quart
