I have been learning about fermentation and originally was going to use these fresh local grown cucumbers for pickles. I decided not to wait the 7 day+ process but used similar principles with same day results. You can make these and enjoy after 3 hours in the fridge.
We are blessed with local produce starting to be available, I hit my local stand for these and they still had dirt on them (farm to table works for me).
- 1 Tablespoon salt (use on cucumbers only)
- 3/4 cup water
- 1/4 cup vinegar (used white then added apple cider)
- 1/2 cup sugar
- 1 bay leaf
- 2 allspice berries (used ground maybe 1/8 tsp)
- 8 small cucumbers (3″ to 4″ long about 1″ diameter, cut thin)
- If you have large cucumbers cut them in half and use spoon to remove seeds
Wash your cucumbers and slice thin, I used a knife but a mandolin is in my future. Put them in a colander and add salt. Place everything else in a small pot and bring to boil then remove from heat and let cool to room temp.
Let your cucumbers rest for 30 minutes then wash off the salt. Place them in a clean towel and twist to remove the water (surprised by the amount I removed).
Remember put them in a clean kitchen towel and take your aggression out by twisting
Place them in a bowl then add brine cover and let chill in fridge for 3 hours or longer. If you miss calculated on brine just add more vinegar to cover chips.
By removing the moisture from the cucumbers with the salt and squeeze method they absorb and retain the flavor from the brine. This is the best quick brine I have tried.
You can add anything that balances with the sugar, a little garlic powder works. Never mind nobody is reading this far down anyway.