Pickles were a big thing in my house growing up. My mom made sweet Icicle pickles, dills, and my grandmother’s Danish pickles which were long strips of peeled and seeded cucumber pickled in a classic brine with warm allspice. Maybe those Danish ones are the reason I love these quick pickles so much. They’ve got a sweet vinegary brine that’s spiced with bay leaves and allspice. You just need a few hours, and you’re rewarded with this super-crunchy condiment. Awesome year-round.
Try them alongside your pork, chicken or sandwiches – or in them. Add a little finely chopped chili pepper and you’ve got an awesome condiment for a Banh Mi style sandwich too!
Quick Cucumber Pickles
Ingredients
1 English cucumber, sliced thinly
1-1/2 cups water
1 tsp kosher salt
1/2 cup white vinegar
1 cup white sugar
2 bay leaves
4-5 allspice berries
2-3 tbsp fresh dill, chopped
Method
Wash and slice cucumber – I use a mandolin on a super-thin setting.
Pat dry.
Bring remaining ingredients to a boil in a medium saucepan. Remove from the heat and let cool.
Fill a one quart jar will the sliced cucumbers and then cover with the brine.
Refrigerate for at least 2-3 hours before serving.
