In the summer when cucumbers are bountiful try this recipe for quick pickles. I used English cucumbers because they don’t have as many seeds as other cucumber varieties but feel free to use whatever type of cucumber you like. These pickles are not very sweet. If you like sweet pickles see the tip below.
1 English cucumber
1/3 of a large red onion
1 or 2 Serrano peppers (depending on how much heat you want)
2 teaspoons kosher salt
Pickling liquid (recipe below)
Slice cucumber and red onion as thinly as possible. Wearing gloves or using the produce bag, remove stem, seeds and ribs from Serrano peppers and slice thinly. Place all ingredients in a colander and sprinkle with kosher salt. Stir with a spoon to coat vegetables with salt then drain for 1 hour. Do not rinse. After 1 hour pour cucumber mixture in a bowl and stir in pickling liquid. Stir. Refrigerate at least 2 hours before eating.
1/3 cup champagne vinegar (I use Colavita brand)
2 teaspoons pickling spice
¼ cup granulated sugar
1 teaspoon minced garlic
Place all ingredients in a heat safe bowl and microwave for 1 minute. Stir then microwave for 1 minute more. Set aside. I used champagne vinegar because it doesn’t taste as sharp or acidic as white or apple cider vinegar.
Tip: for sweeter pickles increase sugar from 1/4 cup to 1/3 cup.
Published in The News and Neighbor on June 14, 2017