Steps to Prepare Homemade Quick Pickle (Cucumber)

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, quick pickle (cucumber). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Quick Pickle (Cucumber) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Quick Pickle (Cucumber) is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook quick pickle (cucumber) using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Quick Pickle (Cucumber):

1. Get cucumbers Persian
2. Take garlic (sliced or halved
3. Make ready dill fresh (4 sprigs)
4. Make ready coriander seeds
5. Take whole peppercorns
6. Make ready mustard seed
7. Take bay leaves
8. Get sugar
9. Take salt (Kosher or sea salt coarse grain)
10. Take water
11. Get white vinager
12. Get small chili peppers (optional and can remove after a day for mild heat)

Instructions to make Quick Pickle (Cucumber):

1. This quick pickle recipe is simple and requires no special canning equipment!
2. Combine coriander seeds, whole peppercorns, mustard seed, bay leaves, sugar, salt and white vinegar in a container with lid.
3. Close the container and shake until sugar and salt dissolve.
4. Slice cucumbers.
5. Add 1 cup water to the brine mixture and tightly pack the cucumbers in jars.
6. Add garlic, fresh dill and chili peppers (if desired).
7. Pour the brine mixture over the cucumbers and tap the jars on the counter to release any air.
8. Place the lids on the jars and close tightly and refrigerate.
9. Refrigerate for at least 24 hours before tasting to check spice preference. The pickles will be ready in just a couple of days, but continue to gain in flavor. Lasts up to a month when kept refrigerated. *Recipe adapted from acouplecooks.com

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