Quick Pickles

TOTAL TIME: 50 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 15 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon whole black peppercorns
  • 2 cloves garlic, peeled and crushed
  • 1 red Fresno chile, split in half
  • 6 Kirby cucumbers (about 2 pounds)
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.

Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.

Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles and reserve the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles.

Cook's Notes: Reserve your pickling liquid to use on the pickles later or as a vinegary addition to sauces. The longer the pickles sit in the liquid the softer they become, so for me 20 minutes is perfect. This pickling liquid is great to pickle a variety of vegetables, try carrots, one of my favorites.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 6 reviews

  • on February 06, 2014

    Flag

    I made these as written with the red wine vinegar and I've made them with cider vinegar and for my taste I like it with the cider vinegar better. They are delicious with the Sloppy Jane Sliders and the pickles are delicious with just about anything. Also, I use the brine to make pickeled sweet pepper when I'm done with the pickles.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 22, 2013

    Flag

    These are delicious and super easy! I grew my own cucumbers this year. When I watched Kelsey's show, I knew exactly what I wanted to do with them. Thanks Kelsey!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 22, 2013

    Flag

    I made just 1/2 recipe as I only had one English cuke in the house. Kirby cukes are hard to find in this neck of the woods, so I thought I'd try it. Also, since I had pickling spices that I bought for this recipe---having not remembered exactly what was in it, I used a tablespoon of that and added some celery seed which we like in almost anything. The brine didn't taste too spiffy when it was hot, but once it cooled with the sliced cuke, onion, peppers in it, man was it tasty!! I also used Splenda instead of sugar and it worked just fine==and is certainly better for those of us who are diabetic. I added 4-5 small sweet peppers along with the jalapeno and garlic and those were yummy, too. I think I'll add more garlic cloves next time as those taste so good pickled. Who knew? Thanks, Kelsey, you are an inspiration.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.