Quick pickles


Quick Pickles {The Reluctant Hippie}

That awkward moment when you remember that you were invited to a potluck event 2 hours before it begins . . .

We had already done grocery shopping for the week, and all of the tomatoes from the garden had just gone into a batch of Tomato Soup. I had a few cucumbers on the counter, so we landed on pickles.

This recipe is super simple, and the results are delicious in less than an hour. I served them 3 hours after making them, and they disappeared pretty quickly.

Quick Pickles {The Reluctant Hippie}

Ingredients:

  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 rounded teaspoon sugar
  • 1 tsp. mustard seeds
  • 1 tsp. coriander seeds
  • 2 cloves garlic
  • 1 tsp. salt
  • 2 carrots, sliced on the bias
  • 3 cups sliced cucumbers
  • Small onion, sliced
  • Small apple, cored and sliced (optional – if you skip the apple, add a bit more sugar)
  • 1 Tablespoon fresh dill, chopped
  • 1 bay leaf

Method:

  1. Combine vinegar, water, sugar, mustard seeds, coriander seeds, garlic, and salt in a small saucepan over high heat. Bring to a simmer.
  2. Combine vegetables, dill, and bay leaf in a heatproof bowl.
  3. Pour simmering liquid over the vegetables. Toss to coat.
  4. Cover and refrigerate. Give the bowl a good shake whenever you are nearby.
  5. Serve once the mix has cooled to room temperature or below. Things started getting mushy after about 6 hours, so this would not be a great make-ahead recipe.
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