Quick Pickle (Cucumber)

• 1 lb cucumbers Persian
• 6 clove garlic (sliced or halved
• 5 tbsp dill fresh (4 sprigs)
• 1 tbsp coriander seeds
• 1 tbsp whole peppercorns
• 1 tsp mustard seed
• 2 each bay leaves
• 1 tbsp sugar
• 1 tbsp salt (Kosher or sea salt coarse grain)
• 1 cup water
• 2/3 cup white vinager
• 3 each small chili peppers (optional and can remove after a day for mild heat)

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.
10. The pickles will be ready in just a couple of days, but continue to gain in flavor.
11. Lasts up to a month when kept refrigerated.
12. *Recipe adapted from acouplecooks.com

cucumbers persian, clove garlic, dill, coriander seeds, peppercorns, bay leaves, sugar, salt, water, white vinager, chili peppers

Taken from cookpad.com/us/recipes/337614-quick-pickle-cucumber (may not work)