Things that make me go “ew”:
Too long toenails.
How our break room smells after someone microwaves leftover fish at lunch (seriously, who DOES that?).
A1 steak sauce on eggs.
Pickles anywhere on my plate or sandwich at a restaurant.
I really can’t stand commercially made pickles. I feel like they just contaminate anything they touch. Blech. Why the heck am I writing a post on quick pickles, then? Well, these pickles are different. Milder, sweeter, tangy from vinegar, with a little heat from red chiles and zing from garlic. They are free of my herb nemesis, dill, so, to me, they are perfect. Best of all, they only take about 15 minutes start to finish. THESE pickles I can get on board with.
I’d love to try this pickle recipe on some baby carrots and tomatoes from the garden this summer.
Weekend Quick Pickles
Adapted from Rachel Ray
yield: 2 pints
5-6 small Persian cucumbers, cut into quarters, lengthwise
2 bay leaves
1 cup white vinegar
4 tsp. sugar
2 tsp. salt
2 cloves cracked garlic
2 dried red peppers
1/2 tsp. black peppercorns
Fill each of 2 pint jars with cucumber slices, divided evenly. Add 1 bay leaf to each jar. Set aside.
In a small saucepan, combine vinegar and next 5 ingredients. Simmer on low until salt and sugar are completely dissolved. Remove garlic, red peppers, and peppercorns and divide evenly between the two pint jars. Carefully pour the warm vinegar mixture over the cucumbers and spices in each jar, leaving 1/4″ head space at the top of each jar. Let cool to room temperature, then cover and refrigerate. Pickles keep in the refrigerator for up to a week.
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