Quick pickled cucumbers

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

To make quick pickled cucumbers, you'll need a few spices, vinegar, a quart-size glass jar, and the cucumbers themselves. They're just as tart and delicious as those prepared using more traditional (and labor-intensive) canning methods. The richness of the flavor depends on how long the cucumbers are refrigerated, but they're ready to enjoy the next day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup rice vinegar or distilled white vinegar
1 teaspoon black peppercorns
1/4 tsp crushed red pepper flakes
6 sprigs of dill
3 cloves of garlic
600 g Kirby cucumber, ends trimmed (about 4 medium cucumbers; see note)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pickled cucumber, rice vinegar, black peppercorns, red pepper flakes, dill, garlic

Cooking the dish according to the recipe:

Combine vinegar, 1.5 cups water, and 1 tablespoon salt in a small saucepan and bring to a boil over medium heat, stirring constantly, until the salt dissolves, about 3 minutes. Remove from heat.
Meanwhile, place black pepper, red pepper flakes, dill, and garlic in a quart-size jar. Pack the cucumbers into the jar as tightly as possible.

Note
Cucumbers can be left whole, cut lengthwise into wedges, or sliced into 0.5 cm thick circles.

Pour the brine over the cucumbers, making sure they're completely submerged. Uncovered, let cool to room temperature, about 1 hour. Cover the jar and refrigerate for at least 1 day. Pickled cucumbers can be stored in the refrigerator for up to 2 weeks..

Categories:

recipe / Simple and quick recipes / Quick snacks / Canned vegetables / Summer dishes / Appetizers / Vegetable appetizers / Food Network - recipes