quick pickled cucumbers and happy mother's day
Recipe type: appetizer
  • 1 large English cucumber (mine weighed 510 grams, or just over 1 pound), sliced in spears*
  • 2 cups cold water
  • ⅓ cup white wine vinegar (inexpensive is fine; no need for the fancy stuff)
  • 1 tablespoon kosher salt
  • 2 teaspoons sugar
  • 8 whole peppercorns
  • freshly ground pepper
  • 2 cloves garlic, smashed, peeled, and diced
  • 5 cipollini onions, peeled (Other larger onions are fine too, roughly chopped. Cipollini are just so cute and so sweet in flavor.)
  • 2 sprigs fresh tarragon
  • canning jars (Special jars not necessary as no sterilization needed and these keep in the fridge. A clean Ziploc bag will do.)**
  1. Mix water, salt, sugar, peppercorns, pepper, and garlic. Stir to dissolve salt and sugar.
  2. Slice cucumber (see single asterisk below for numbers) and set aside.
  3. Pour some of the vinegar mixture into chosen jar, add cucumber spears, onions, tarragon, and other vegetables if desired. Totally submerge contents in jar with vinegar mixture for 2 days. The vegetables will sweeten with more time in the liquid/ If you overshoot the jar size, making up some more of the vinegar mixture is easy. If you undershoot the jar to cucumber fit ratio, grab a new Ziploc bag to marinate. A reused Ziploc bag may have small holes in it, so I don't suggest its use to avoid a vinegar puddle inside of your fridge.
* I removed the ends of the cucumber, as the ends tend to be bitter tasting. I then sliced the cucumber into half lengthwise, then quarters, and eighths. Each of these long spears were cut width-wise into 4 pieces. The math: 8 spears x 4 pieces each = 32 finger-sized pickling spears. ** I used one 4 cup (1 quart or 946 ml) jar for all of my pickling, but it was very full. After a day, the cukes had soaked up some of the marinade and stuck up out of the marinade a bit. Problem solved: I taste-tested a spear.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/quick-pickles/