Quick Pickles
Maybe canning cucumbers for pickles is not for you but you still have those fresh cucumbers? An easy alternative is to make quick pickles in the refrigerator. Great tasting, very easy and ready in a few hours!
Try this recipe for a different twist on the traditional refrigerator pickles:
3/4 cup seasoned rice vinegar
1/4 cup water
1 garlic clove, peeled and halved
1/4 teaspoon ground turmeric
1/8 teaspoon black peppercorns
1/8 teaspoon yellow mustard seeds
8 ounces pickling cucumbers*, ends trimmed, sliced ¼ inch thick
2 sprigs fresh dill
Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers and dill into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.) *Choose the freshest, firmest pickling cucumbers, for guaranteed crunch. These pickles cannot be processed for long-term storage. Recipe taken from cooksillustrated.com
For more ideas, contact Janell at the Chouteau County Extension Office at 622-3036, janellb@montana.edu or in the green building next to the Chouteau County Courthouse at 1308 Franklin St in Fort Benton.
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Montana State University, US Department of Agriculture and Montana Counties Cooperating. MSU Extension is an equal opportunity/affirmative action provider of educational outreach.
