Name: Quick Pickles
Ingredients: 2 pickling cucumbers, sliced; 1 cup white vinegar; 2-3 tsp dill seed or chopped fresh dill; 1 garlic clove; 3/4 tsp sea salt

By Caroline Ginolfi

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This quick and easy recipe for homemade pickled cucumbers can be adapted to pickle all sorts of fresh vegetables. Try a variety of vinegars and spices for a truly custom pickle delight. Pickling is also a brilliant solution to preserve an overabundance of vegetables from your garden or farmers’ market.

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

2 pickling cucumbers, sliced
1 cup white vinegar
2-3 tsp dill seed or chopped fresh dill
1 garlic clove
3/4 tsp sea salt

Instructions

1. In a 1 quart jar, combine all the ingredients.
2. Seal, shake well, and refrigerate.
3. For best results, allow to sit for at least one day before eating.

Cooking Tips

1. Lower the amount of salt or omit if desired.
2. Use only sea salt or kosher salt. Commercial salts contain anticaking agents (and lots of other junk), which will make brine thick and nasty.
3. As the cucumbers begin to release water or if you eat them and you have extra space, feel free to add in more cucumbers.