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Recipe courtesy of Tyler Florence

Quick Sweet Pickles

  • Level: Easy
  • Total: 5 hr 25 min
  • Prep: 20 min
  • Inactive: 5 hr
  • Cook: 5 min
  • Yield: 1 quart
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Ingredients

6 kirby cucumbers or 2 regular cucumbers

1/4 cup kosher salt

1 cup water

1 cup rice vinegar

1/2 cup sugar

1 tablespoon coriander seed

1 tablespoon mustard seed

1 tablespoon whole allspice berries

1 cinnamon stick

3 cloves

1 bay leaf

Directions

  1. Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
  2. In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.

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