RECIPE: Quick Refrigerator Pickles

Pickles are a pantry staple dating back to ancient history. Every culture has its own version of pickles, like Mexico with jalapeño peppers and Korea with kimchi. More often than not, they’re used as a garnish or flavour accent in salads, on burgers, stuffed into sandwiches or eaten straight from the fridge on the end of a long fork. Best part? You can make them at home.
If you think pickling is a time-consuming project that requires fancy equipment, you’re completely wrong. It’s so easy to transform a handful of cucumbers into perfect pickles. Crunchy and packed with fresh flavour, the secret to all quick pickles are three main ingredients: water, acid and salt. You can add classics like mustard seeds, garlic or dill, customising the flavours to suit your tastes. The hardest part is waiting 24 hours to eat them.


Quick Refrigerator Pickles
Serves: 4
Prep Time: 5 minutes
Bake Time: 20 minutes
Total Time: 25 minutes
5 large ripe cucumbers
1 cup vinegar
1⁄2 teaspoon salt
1 teaspoon whole black peppercorn
1 teaspoon whole mustard
1 bayleaf
1 In a small saucepan, bring the vinegar, sugar, salt and spices to boil. Reduce heat and simmer for 10 minutes. Remove from heat; cool.
2 Pack two jars tightly with fresh cucumbers.
3 Ladle the vinegar solution into the jars to cover the vegetables.
4 Top with the lids to the jars and refrigerate.
5 They’ll be ready to eat after they soak overnight. But the longer they sit, the stronger the flavour is.
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