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Ingredients

Adjust Servings:
Cucumbers – 9 lb (4 kg)
Horseradish Leaves – 8
Cherry Leaves – 30
Raspberry Leaves – 20
Currant Leaves – 20
Bay Leaf – 3
Garlic – 1 ¾ oz (50 g)
Jalapeno Peppers – 1 oz (30 g)
Allspice – 5
Dill Flowers – 6
Water – 4 ¼ qt (4 l)
Salt – 8 ½ oz (240 g)

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Quick Pickled Cucumber

Quick Pickled Cucumber

Features:
  • Gluten-Free
  • Vegan
  • 30 min
  • Serves 10
  • Medium

Ingredients

Recipe

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As far back as I can remember, I’ve always loved homemade pickles. When I grew up, I began to collect recipes. I have a particular passion for barrel pickles. Crunchy and full of juice, they are perfect as a snack. Recently I’ve tried a similar quick pickled cucumber recipe using an ordinary plastic container.

It turns out that pickles made in a plastic container are as good as the barrel ones. I took a bigger container, picked up fragrant fresh leaves, and put everything in a container. And a week later they were ready to snack on.

Steps

1
Done

Fill a large container with drinking water, add cucumbers, and soak for 6 hours.

2
Done

Pour boiling water over the container, layer half the leaves, starting with horseradish ones, half of the garlic, half of the jalapenos, allspice, dill flowers, and cucumbers.

3
Done

Add the remaining garlic and jalapenos, the other half of the leaves, and cover with the horseradish leaves.

4
Done

Dissolve the salt in the water and pour the brine over the cucumbers. Cover with a cutting board and place a 1 ½ gal (6 l) water bottle on top. Leave it on for 5–7 days in a warm place.

Cucumbers are very crispy and tasty — like the ones from a barrel. And if you add a few oak leaves, you won't distinguish them at all. Quick pickled cucumbers will perfectly complement a hearty dinner. Bon appetit!

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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