A recipe for homemade-in-an-hour pickles was making the rounds on the Internets today, so I thought I’d make a batch just for the heck of it. I must say that for something so simple and immediate, the results were surprisingly good!
Makes about 1 Pint (adapted from a recipe in the Chicago Tribune)
1 cup raw cider vinegar
1/2 cup filtered water, plus more, if needed
2 teaspoons coarse sea salt
2 teaspoons pickling spices
1 teaspoon dill
2 pearl onions, sliced
2 cloves garlic, peeled and bruised
1 large cucumber, cut lengthwise into wedges
Trim, cut and arrange cucumber wedges upright in a clean glass jar with a tight-fitting lid, allowing 1 inch headroom.
Bring water, salt and pickling spices to a boil, then remove from heat and allow to stand 5 minutes. Stir in vinegar and dill, then pour mixture over cucumber wedges. Allow to cool to room temperature, then cover and refrigerate until cold, at least 1 hour or overnight. Use non-preserved pickles within 10 days.