Late summer is the time of year where we always seem to find ourselves with a lot of cucumbers on our hands. This year was no exception and thanks to Rachael’s Mom we had some beautiful Asian cucumbers.
I’ve wanted to make quick pickles again ever since I made them for my Reuben Style French Dip with Spicy Slaw. This is a quick, easy recipe without the canning. My Grandma used to can pickles, and I can remember looking at the jars and counting the days until we could try them. While these aren’t quite the same as a good kosher dill pickle, you won’t be staring at them in your pantry for months before you can eat them.
These are great as a sandwich topping or just serve them as a side dish.
I hope that you like them as much as we do. Enjoy!
Recipe Adapted From: Food Network
- ½ cup white wine vinegar
- 2 rounded teaspoons sugar
- 1 teaspoon mustard seed
- 1 teaspoon salt
- 1 clove cracked garlic
- 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
- 1 bay leaf
- Half of a small red onion, thinly sliced (optional)
- 4 cucumbers, thinly sliced on an angle
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, red onion, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
You may also like: