Wait. Isn’t that an oxymoron? I mean, don’t pickles have to sit and pickle? Not these delicious morsels of summer. I love pickles and these are one of my favorites. No canning and best of all very little waiting.
One year I had a plethera of pickling cucumbers left and no energy to do anything with them. (Yeah, that was when I had to get ready for a new school year.) I decided to make some quick pickles for dinner. (See, I told you that you would not have to wait long.) I remembered having them at one of my childhood friend’s house growing up.
I don’t know what they called them but I remember the crisp, sharp taste! Here’s the recipe:
2 quarts, unpeeled diagonally sliced pickling cucumbers. (You can use regular pickles too, slice diagonal but don’t peel!)
1 – 2 large white onions, sliced
2 bay leaves
4 tsp. dried dill or 3 Tablespoons fresh
4 tsp. mustard seed
1 cup vinegar
2 crushed garlic cloves
2 tsp. kosher salt
3 tsp. sugar
In a non-reactive bowl, place the cukes, dill, bay leaves and toss.
In a heavy saucepan heat vinegar, sugar, salt, mustard seed and
garlic cloves. Bring to a boil–making sure the salt and sugar dissolve.
Pour hot mixture over the cucumber mix –toss. Leave at room temperature or refrigerate. What ever you prefer. I like minechilled. Eat. They could last 3-4 days in the refrigerator . . . but they won’t.