Quick Pickled Cucumbers
A simple, vinegary refrigerator pickle from Phoebe Raileanu of Austin’s Casper Fermentables.
When you’re looking for a quick way to add a vinegary bite to your sandwich or bbq plate, look no further. Phoebe Raileanu from Casper Fermentables shared the recipe she and her partner Ben Hollander make at home. “Quick pickles are super easy to make, all you have to do is remember a ratio: 2 cups water to 1 cup vinegar to 1 tablespoon of salt,” Raileanu says.
This recipe is highly customizable—you can use different types of vinegar, fresh herbs, and spices. The sugar is optional but Raileanu suggests using it if your cucumbers are looking a little sad or if you’re making something more intentionally sweet, like a bread and butter pickle. Since the cucumbers are the star of the show, make sure you’re getting them as fresh as possible.
Along with a Stainless Clad Saucepan to boil your brine, you will also need an appropriately sized mason jar for this recipe.
Quick Pickled Cucumbers
A simple, vinegary refrigerator pickle from Phoebe Raileanu of Austin’s Casper Fermentables.
Phoebe Raileanu
Thoroughly wash cucumbers. Using an 8 Inch Chef Knife, slice them into your desired shape—spears, deli slices, cubes, circles—or you can leave them whole.
Place garlic, dill, peppercorns, and crushed red pepper flakes or mustard seeds (if using) in the bottom of a clean mason jar. Put your cucumbers on top and set aside.
Pour the water and vinegar of choice into a Stainless Clad Saucepan and bring to boil over medium heat. When the liquids are boiling, add in salt and sugar (if using). Stir until they fully dissolve.
Remove the Saucepan from heat and let its contents cool to room temperature.
Once the brine is cool, pour it over the cucumbers and aromatics in the mason jar. Make sure the cucumbers are completely submerged. Seal the jar and place in the fridge for 4-6 days to develop the best flavor.
These pickles will last in the fridge for about 2 months.
