Quick Cucumber Pickle
Recipe type: Accompaniment
These delicious pickles are a snap to throw together, and the flavor improves if you let them sit in the refrigerator overnight. We use English cucumbers for this recipe: They are available in markets almost year-round and are fresh-tasting, thin-skinned, and seedless—good character traits for making yummy pickles. If you have kirby cucumbers in your garden, they will also work wonderfully. Just pick enough to make 8 cups of sliced cucumbers. Be careful to slice off and discard the blossom end of the cucumbers; they can make pickles soggy. Yields 8 cups
  • 3 twelve-inch English cucumbers
  • 1 medium onion, cut into quarters and thinly sliced crosswise
  • ¼ cup loosely packed fresh dill sprigs
  • 3 or 4 garlic cloves, thinly sliced
  • 2 cups distilled white or rice wine vinegar
  • 1 tablespoon coriander seed
  • ½ teaspoon ground mustard
  • 2 teaspoons whole black peppercorns
  • 2 bay leaves, crumbled
  • 1½ tablespoons salt, preferably coarse Kosher salt
  • ½ cup sugar
  1. Cut the unpeeled cucumbers crosswise into ¼-inch slices and place them in a large heatproof bowl along with the sliced onions, dill, and garlic.
  2. Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil.
  3. Stir until the sugar and salt dissolve.
  4. Pour the hot mixture over the vegetables in the bowl and mix gently.
  5. Let stand for at least 1 hour or refrigerate overnight for optimal flavor.
  6. Serve chilled or at room temperature.

The cucumber pickles will keep pickling in a sealed container in the refrigerator for 2 to 3 weeks.

Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at https://moosewoodcooks.com/2011/07/pickles-for-ann/