Easy, Homemade, Quick Pickle Recipe
Summer grilling season is right around the corner. These super easy pickles will add a perfect garlicky crunch to those burgers.
1 tablespoon granulated sugar
¼ cup kosher salt
1 cup boiling water
3 cloves garlic, sliced in half
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon Mustard seeds
1 teaspoon fennel seeds
4 tablespoon rice wine vinegar
4 sprigs fresh dill
3 to 4 Kirby or Persian cucumbers, washed, tip cut off and sliced in half lengthwise
In a medium sauce pan, add water, salt, sugar, garlic, peppercorns, spices and vinegar. Bring to a boil while stirring to dissolve salt and sugar. Let boil for 1 minute. Place cut cucumbers and dill in an airtight glass container. Pour liquid into jar. If liquid does not cover cucumbers, add enough cold water to cover. Let sit at room temperature until cool. Once cooled, place in refrigerator for minimum 12 hours.
The longer they sit, the better they will be. Pickles will keep in the refrigerator for 1 week.
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