For whatever reason, pickling always scared me. I thought it would take forever and be extremely fussy and complicated. Then, my grandmother made it sound really quick and simple, so I tried it, and, lo and behold, it is!
I had also been afraid it was dangerous, but, apparently, it’s not.
I am not providing quantities, as it all depends on how big your cucs and your jars are. Brine proportions are provided.
Ingredients:
Baby cucumbers
Garlic cloves
Fresh dill
Peppercorns
Coriander seeds (optional)
Hot pepper (optional)
Grape leaf (if you have one)
Brine (multiply as needed):
1 cup water
1 tsp salt
1 tsp white vinegar
Instructions:
- Wash cucs and cut off ends.
- Pack tightly into clean jars (I run boiling water on them, but I have heard it is not necessary).
- Cram in garlic, spices and seasonings.
- Boil water. Dissolve salt in it. Let cool until close to room temp. (Can skip boiling, but I have heard this speeds up the pickling process)
- Add vinegar.
- Pour over pickles.
- Make sure the pickles are submerged (I place the grape leaf on top to keep them down)
- Cover tightly, and place outside. In the summer, they are ready in 48 hours. In winter, it takes a few days longer.
- Store refrigerated.