Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero

Quick Pickles

Amuse-Bouche from Issue 1 – Summer 2012 – Float

Presenting the best solution for any kind of garden overabundance. While we love eating the harvested bounty immediately after being plucked from the vine, we find an easy, quick pickle (absolutely no canning required) is a different, and appealing, way to enjoy the fruits and vegetables of our labor.

serves 8 to 10

  • 2 cups water
  • 1 cup cider vinegar
  • ¼ cup sugar
  • 1 Tbsp whole coriander seeds
  • 1 Tbsp dill seed
  • ¼ tsp red chili flake
  • 1 bunch fresh dill
  • 6 Kirby cucumbers, sliced ¼ inch thick (we got crazy and did spears and rounds together)
  • ¼ cup kosher salt

  • 1

    Bring the water, vinegar, sugar, spices (not including the salt) and dill to a boil in a medium saucepan. Reduce the heat and simmer five minutes. Let cool completely.

  • 2

    Meanwhile, toss the sliced cucumbers in a colander with the kosher salt and drain for one hour, tossing occasionally. Rinse with cold water and place in the cooled brine. Cover and refrigerate overnight.

  • 3

    These will last in your fridge for about a week.