QUICK PICKLES
Homemade pickles are the best, but take a lot of time and effort. We were running low on homemade ones when I ran across this recipe. Ashley started making them when she came home from university and she loves them. She tweaked the recipe so here it is. If you slice the cucumber thin it will become very mushy so I recommend you use a bit thicker setting. She also recommends adding a bit of mustard seed in too. It’s quick and easy. These pickles last about 2 to 3 weeks in the frig.
QUICK PICKLES
Ingredients
- ½ cup vinegar
- 3 teaspoons kosher salt
- Dill and garlic to taste (I like to add a lot though – around a tablespoon each)
- 2 to 3 long English cucumbers (I like to throw in some carrots too, so sometimes I add about three carrots and 1 cucumber – if you do this, add a decent size splash of water.)
Instructions
Slice the cucumbers, I like using the food processor to do it or the mandolin. Layer cucumbers, garlic and dill in a 1 liter mason jar. Put the 3 teaspoons of kosher or pickling salt on top and add the vinegar in, shake really well. Shake every hour or so. They can normally be eaten after about two hours.
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