© 2018 by Rob Firing
Quick vinegar pickles are so easy to make, and if you get the acid and sweetness just right, they are a perfectly fantastic way to preserve the seasonal harvest. Quick pickles last for at least a month in the fridge. I often bring mine out to add a little tang and crunch to steak lunches and dinners. They make a perfect addition to a picnic, too.
WHITE WINE VINEGAR
WATER
PEPPERCORNS
SUGAR
SALT
MEDIUM PICKLING CUCUMBERS (KIRBY CUCUMBERS WORK WELL)
ONION, CUT INTO WEDGES
GARLIC CLOVES, HALVED
DILL FLOWER OR DILL SEEDS (OPTIONAL)
FILL CLEAN 1-PINT (500 mL) mason jars with hot tap water and set aside while you prepare the pickles. (Mason jars with “shoulders” are preferable, so that the pickles won’t all float to the top.)
IN A SAUCEPAN, heat equal parts vinegar and water along with peppercorns (about 5 per jar) until the brine just begins to boil. Add a little sugar and salt, to taste. Taste and adjust vinegar, sugar, and/or salt, if necessary.
EMPTY MASON JARS of water, then stuff in as many cucumbers as you can fit in each jar (halve or quarter some of the cucumbers lengthwise if needed), along with 1 to 2 onion wedges, 2 garlic cloves, and 1 whole dill flower or 1 tablespoon dill seeds (if using).
POUR IN BRINE, including peppercorns, until cucumbers are completely covered, leaving 1 inch headspace.
COVER WITH SNAP lids and secure rings until just fingertip tight. Let sit at room temperature for 30 minutes or until the jars are lukewarm or cooler to the touch, then refrigerate for at least 24 hours before serving.