It’s that time of year again. Fall. Delicious, fattening fall. Suddenly, all the cheese covered, butter ladened foods seem ok to eat now. I invite you to take a break from all that and try a quick, fresh alternative: quick pickles. Pickles don’t have to be mouth puckering and in fact these are just what I was looking for: a crisp, palate cleansing taste of summer that makes me feel better about what else is on my plate.
This recipe makes ~3 cups of pickles, just enough to have as a side throughout the week or to serve at a medium sized get-together.
Sweet and Spicy Pickles
Heat the following in a saucepan on medium heat until the sugar dissolves, stirring occasionally.
- ½ c white distilled vinegar
- ½ c apple cider vinegar
- ¼ c sugar
- 2 tsp mustard Seed
- 2 tsp Kosher salt (the iodine and anti caking agents in regular table salt will make the mixture cloudy and turn your pickles dark)
- 3 cloves crushed garlic
- 2 dried bay leaves
- ½ tsp Red pepper flakes or 1 dried red pepper broken up
- ½ tsp Black peppercorns
Slice the cucumbers ~¼” thick (any thinner and you risk having floppy pickles). Toss with the chopped dill in a shallow dish. You’ll want the vinegar mixture to cover as much as possible.
- 1# pickling cucumbers (~4)
- 2 tsp dried dill or 4 tablespoons fresh dill leaves, roughly chopped
Once the sugar has dissolved in the vinegar, remove from the stove. If you’re serving these right away, let the mixture cool down by letting it sit or chilling over an ice bath. If you have time to let it cool in the fridge, pour over the pickles then store in the fridge. Try to occasionally stir the mixture so each pickle gets equal attention. You know, if you think about it. Don’t fret if you forget.
These pickles can be served as soon as you can chill them down to room temperature (or cooler). They can be stored for up to 1 week in the refrigerator.