Anyhoodle they are quick, easy and use up summer produce so you know I'm interested. I'm all about using my organic, homegrown veggies any way I can. They are chilling right now in the fridge but I can just tell that quickles are going to a favorite of ours.
3 small cucumbers, sliced thinly
1 Hungarian wax pepper, sliced seeds and membrane removed
5 cloves garlic, crushed
2 bay leaves
2 cups apple cider vinegar
2 cups water
1 Tbsp raw sugar
3 Tbsp fresh chopped dill or 2 tsp dried dill
3 tsp mustard seed1 TBSP kosher salt
divide cucumbers, pepper slices, garlic, and bay leaves between 2 wide mouth quart jars
combine vinegar, water, sugar, dill, mustard seed, and salt in a small saucepan and bring to a simmer
stir until the sugar dissolves, then pour this over the cucumbers
cover the jars with saran wrap and a rubber band, let cool, and refrigerate for 12 hours
I'll be checking after 12 hours to see how they taste and then decide if they need longer or if we should start snacking right away. I can't wait. I always want to make pickles but the recipes seem so daunting with the fermenting and scum removal that I always decide fresh cukes taste great to me.
Peace and Love,