Quart Jar Quick Pickles

These pickles are best if eaten after a week in the refrigerator; the longer they sit, the better they will taste. Store for up to 6 months in the fridge. From our Canning & Pickling booklet, published in August 2008.

Ingredients

• 1/4 tsp black peppercorns crushed
• 1/4 tsp coriander seeds crushed
• 1 bay leaf
• 1 garlic clove chopped
• 1 qt pickling cucumbers cut into spears or coins
• 1 dill head
• 1 chili pepper split lengthwise
• 1 1/2 Tbsp pickling salt (or 2 1/4 Tbsp Kosher salt)
• 1 1/2 c. water
• 1 1/2 c. vinegar of your choice

Instructions

1. Place the peppercorns, coriander, bay leaf and garlic into a quart jar.
2. Pack the jar with the cucumbers, adding the dill head and chili pepper.
3. Add salt to the water and vinegar to make a brine.
4. Pour the brine over the cucumbers until they are fully covered. Leave enough space at the top of the jar to avoid spilling any liquid.
5. Cover the jar and place it in the refrigerator.

These pickles are best if eaten after a week; the longer they sit, the better they will taste! Store for up to 6 months in the fridge.

cucumbers pickles preserving