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.
- 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
- Combine vinegar, water, sugar, mustard seeds, coriander seeds, garlic, and salt in a small saucepan over high heat. Bring to a simmer.
- Combine vegetables, dill, and bay leaf in a heatproof bowl.
- Pour simmering liquid over the vegetables. Toss to coat.
- Cover and refrigerate. Give the bowl a good shake whenever you are nearby.
- 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.