Pickles for Procrastinators

Turns out you can make deliciously tangy pickles in just two hours. This is great news if you’ll be heading to a barbeque this weekend and you didn’t start pickling weeks ago (slacker!). Because now you can still impress your friends and family with an adorable jar of homemade pickles. “Oh, these old things? Couldn’t be easier.” Just don’t let on how easy it actually is.

Makes about 3 pint-sized jars.

Step 1: Get about two normal-sized cucumbers. (If you can find small ones, even better. But all the cukes I found seemed to be about the size pictured here.)



Step 2: Cut the cucumbers into 1/8” thick slices.



Step 3: Line a baking sheet with paper towels and sprinkle with coarse salt. Arrange the cucumber slices on the sheet in a single layer. Sprinkle with more salt and cover with paper towels. Let sit while you make the brine.



Step 4: Make the brine. Pour 3 cups of white vinegar into a saucepan. Add 1 1/2 cups of sugar (yes, it may seem like a lot but the sweetness balances the tang.) Add in 2 tsp coarse salt, 1/2 tsp brown mustard seed, 1/2 tsp celery seed, and 1/8 tsp ground turmeric. Bring to a boil.



Step 5: Dab any moisture off of the cucumbers. Place a few fronds of dill in a jar and stuff the jar with cukes, leaving enough room to completely cover them with brine. Pour the hot brine into the jar and seal it. Repeat with remaining cucumber slices. Refrigerate the jars for two hours and let the magic happen.



That’s really all there is to it. I was skeptical that such a simple pickling process would actually create tasty, tangy pickles. But it works! Can’t wait to top a cheeseburger with them. And of course, show them off. (Ain't I a stinker??)

Ingredients:

About 2 cucumbers
A bunch of fresh dill
Coarse salt
3 cups white vinegar
1 1/2 cups sugar
1/2 tsp brown mustard seed
1/2 tsp celery seed
1/8 tsp ground turmeric

Recipe source: Everyday Food