A simple recipe for summer pickles.
I purchased these cucumbers at my local farmer's market and I could not be more pleased with the quality. They are so crisp and taste exactly like summer should.
- Fresh kirby cucumbers, quartered
- 2 cups water
- 1 cup distilled white vinegar
- 1 tbsp. sea salt (my preference is Maldon)
- 1/2 tbsp. whole peppercorns
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 2 cloves garlic, smashed
Place quartered cucumbers in a jar and set aside. Bring the water and vinegar to a boil in a saucepan. Add the remaining ingredients and remove from heat. Pour the brine over the cucumbers and seal your container. (I recommend using Weck Jars.) Store the container in the refrigerator for three days before enjoying.