Cucumber Quickles
The mighty cucumber! Crunchy, cooling, refreshing. North Iowa loves to grow and eat them. This recipe is a quick pickle version of your favorite summer snack! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Ingredients
- 2 cloves garlic* sliced
- 6 whole black peppercorns
- 1/2 tsp mustard seeds
- 3 sprigs dill*
- 1 lb cucumbers* small or "pickling" variety, cut in 1/4 in slices
- 1 cup white vinegar also fun to experiment with other types of vinegar!
- 1 cup water
- 1 tbsp kosher salt
Instructions
- Place the garlic, mustard seeds, peppercorns and dill in the bottom of a clean, quart-sized canning jar.
- Pack the cucumber slices in the jar as tightly as possible, leaving about an inch of space at the top of the jar.
- Combine the vinegar, water and salt in a small sauce pan and bring to a boil. Stir until the salt is fully dissolved.
- Pour the brine into the jar just until the cucumbers are completely submerged. Cover with a lid and allow the jar to cool slightly.
- Refrigerate for at least 12-24 hours for optimum flavor. Store in the refrigerator for up to 4-6 weeks.
Notes
From https://www.thesophisticatedcaveman.com/refrigerator-pickles-aka-quickles/
Nutrition
Calories: 119kcalCarbohydrates: 13gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7004mgPotassium: 671mgFiber: 4gSugar: 7gVitamin A: 377IUVitamin C: 17mgCalcium: 109mgIron: 1mg
