Quick Pickles

Lovely cukesHave lots of cucumbers?  Want pickles, but afraid to or do not have the time for canning?  Well, I have the thing for you: Quick Pickles.  I sometimes like these even better than real pickles- they are fresh and crispy, and super easy!  You simply make a brine and you can keep it in the fridge.  When you have cucumbers, just slice them and add them to the brine and let them sit for at least 6 hours.  Eat them up, and repeat.  The brine stays good for at least a couple uses (replenish with some more vinegar and honey), and will last for a good while, I’d say it will last all of cucumber season.  This is our quick pickle recipe that we follow straight from Nikki and David Goldbeck’s American Wholefoods Cuisine:

  • cucumbers (1-6) washed and sliced
  • 1 small onion, sliced
  • 2 small cloves of garlic, minced
  • 1 tablespoon of fresh dill
  • 1 cup hot water
  • 2 tbsp honey
  • 1 tbsp salt
  • 3 tbsp apple cider vinegar
  1. Lay cucumbers, onions, dill, and garlic in a container.
  2. Mix water, honey, salt and vinegar, until dissolved.
  3. Pour over cucumbers.
  4. Cover and refrigerate for at least 6 hours, and they keep forever (maybe not, but at least a few months).
  5. Enjoy the taste of abundant cucumber season.
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One Response to Quick Pickles

  1. Pingback: Green Bean, Egg and Cheese Casserole and Massaged Collards and Blueberry Salad « Lovely Locavore Ladies's Blog

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