Quick Pickles

Name: Quick Pickles
Yield: Makes 1 quart (1 L)
Ingredients: 1 teaspoon mustard seeds; ½ cup (120 ml) cider vinegar; 2 tablespoons sugar; 3 garlic cloves, crushed and peeled; 1 teaspoon black peppercorns; 4 small Kirby cucumbers, or 2 conventional cucumbers; 4 small Kirby cucumbers, or 2 conventional cucumbers; 2 tablespoons plus ½ teaspoon kosher salt

Preparation info

Makes
1 quart

Difficulty
Easy

Appears in

Veggie Burgers Every Which Way

By Lukas Volger

Published 2021

About

These pickles have a clean flavor and are crisp—which is where so many other pickles fall short for me. Also, they are very easy. Make them when the farmers market or your local grocer is overflowing with Kirbys, or use any other cucumber you have on hand.

Ingredients

4 small Kirby cucumbers, or 2 conventional cucumbers
2 tablespoons plus

Preserve
Vegan
Gluten-free

Method

Cut the cucumbers into whatever shape you please. I prefer ¼-inch (6 mm) thick rounds cut on the bias. Toss with 2 tablespoons of the salt and place in a colander. Let stand for 30 minutes to 2 hours. Rinse thoroughly under running cold water, and gently blot dry.
Pack the cucumbers into a sterilized 1-quart (1 L) jar or divide between a few smaller jars.