Quick Ice Box Pickles

Happy Friday Y'all! As promised, today I am sharing my recipe for quick pickles. Super fast, easy, and good. Making these is a nice way to preserve that last crop of cucumbers from your summer garden , or maybe a friend's garden, or a farmer's market. Whichever one it may be, these are delicious, and too simple to pass up. Enjoy! Recipe below.

Quick Ice Box Pickles

makes 1 gallon size jar

2 cucumbers, quartered lengthwise, then cut in half

10 sprigs fresh dill (more or less depending on flavor preference) 

2 1/2 cups distilled vinegar

2 1/2 cups water

1 jalapeno, halved and seeded

2 bay leaves

6 cloves garlic 

2 tablespoons pickling salt

1 teaspoon coriander seed

1 teaspoon mustard seed

1 teaspoon freshly ground black pepper

In a medium saucepan, over medium high heat, combine water, vinegar, and salt. Bring to a boil, then remove when salt is dissolved. Meanwhile, in a gallon glass jar, add dill, half of jalapeno, bay leaves, garlic, coriander seed, and mustard seed. Add the cucumbers, facing the seed side outwards (they look prettier this way). Pack as many into the jar as you can without having to force them in. Pour the vinegar mixture over the cucumbers and cool to room temperature. Place tight fitting lid on, and refrigerate at least 1 day. Best after 1 week. These will keep in the fridge for up to 6 months.