Quick Pickles

Name: Quick Pickles
Cook time: 2 d
Total time: 2 d
Cuisine: Ukrainian
Ingredients: Cucumber: 10; Garlic: 3 cloves of; Dill: 3 sprigs of; Cherry tree leaf: 1; Horseradish leaf: 1/2 of; Currant leaf: 1; Water: 500 ml of; Salt: 1 tbsp. of; Clove: 1; Bay leaf: 1/2 of; Pimento: 3 peppercorns of; Hot pepper fresh: 1/2 of; Mustard seeds yellow: 1 tbsp. of

Features:

Cuisine:

Ukrainian

2 days
Medium

Ingredients

10 Cucumber
small size
3 cloves of Garlic
3 sprigs of Dill
flower
1 Cherry tree leaf
1/2 of Horseradish leaf
1 Currant leaf
Brine:
500 ml of Water
1 tbsp. of Salt
1 Clove
1/2 of Bay leaf
3 peppercorns of Pimento
1/2 of Hot pepper fresh
1 tbsp. of Mustard seeds yellow

Directions

Do you make quick pickles?

I couldn’t help but share a philosophical quote: “How to tell that you’re a grown up? You now enjoy foods that you hated as a child!” : ) And that was exactly what happened to me and quick pickles. I didn’t quite like them as a child – they seemed so weird, neither sour nor salty…And now I totally in love with them!

I’m posting this recipe more for me to always have it at hand, as you must already have your own recipe for quick pickles. But it you don’t yet I invite you to have one! This recipe is makes delicious, crispy and fragrant pickles. And it’s easy-peasy!

I recommend you use small cucumbers and dill flower for fragrance. If current, cherry or horseradish leaves are unavailable, it’s OK, pickles will just be less fragrant but still very delicious!

The recipe’s for 1l jar.

Bon appetite!

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Steps

1 Done 2 hours	prepare cucumbers Wash and then soak the cucumbers in cold water for 2 h (for crispness). Then drain the water, and trim the cucumber ends. Wash the dill and leaves; peel the garlic.
2 Done 20 min	Pickling brine Combine the water, salt and other spices, bring to a boil. Remove from heat and let cool down.
3 Done 1-3 days	Pickle In the bottom of a 1l jar, place a garlic clove and a dill sprig. Then pack the cucumbers vertically, as tightly as possible. Then place the dill, garlic and leaves. Pack another layer of cucumbers, this time horizontally, if you’d like. Place the dill and a garlic clove again. Pour the brine to completely cover the cucumbers. Slightly cover with a lid and let stand at room temperature. After a while, you’ll notice bubbles appeared on top, then, in 1-2 days the brine will become cloudy and the pickles will change their bright green color to somewhat brownish. This means that they can now be consumed. If you like pickles sour – wait a bit more. If you like them this way, place in the fridge so that they won’t turn sour.
4 Done	Serve Quick pickles are a wonderful appetizer. They can be either added to a salad or sliced and served alone. Bon appetite!