We make a lot of quick pickles in the farm kitchen. CSA Shares include a great variety each week, and there are usually enough of one thing to put together a jar or two of a quick pickle. Canning and processing takes a long time, but making quick pickles is really easy, and you’ll probably eat them just as quick as you made them. Make them the day ahead for a barbecue. Cut the pickles into whatever shape you like. I like spears. Toss the cukes with the chopped dill in a medium sized bowl.
Simmer the water, garlic, pickling spice, sugar, salt, and vinegar on the stove until the sugar dissolves. Pour over the cucumbers.
When the cucumbers are cool transfer to a quart size mason jar. Push all the cucumbers under the pickling liquid. Pickles keep for several weeks if they last that long!
Refrigerator Dill Pickles
2 cucumbers cut into spears or slices
1/2 cup white or rice vinegar
1 cup water
1 tablespoon pickling spice or mustard seed
1/4 chopped fresh dill
1 garlic cloves, smashed and peeled
2 teaspoons sugar
1 teaspoon salt
In a medium bowl toss together cucumbers and dill. Set aside.
In a small saucepan simmer remaining ingredients. Pour pickling liquid over cucumbers. Let cool, transfer to a mason jar. Push pickles down, so they are covered by pickling liquid. Refrigerate 24 hours before servings.
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