Cucumber Quickles
The mighty cucumber! Crunchy, cooling, refreshing. North Iowa loves to grow and eat them. This recipe is a quick pickle version of your favorite summer snack! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 1 pint
Calories: 119kcal
Ingredients
- 2 cloves garlic* sliced
- 6 whole black peppercorns
- 1/2 tsp mustard seeds
- 3 sprigs dill*
- 1 lb cucumbers* small or "pickling" variety, cut in 1/4 in slices
- 1 cup white vinegar also fun to experiment with other types of vinegar!
- 1 cup water
- 1 tbsp kosher salt
Instructions
- Place the garlic, mustard seeds, peppercorns and dill in the bottom of a clean, quart-sized canning jar.
- Pack the cucumber slices in the jar as tightly as possible, leaving about an inch of space at the top of the jar.
- Combine the vinegar, water and salt in a small sauce pan and bring to a boil. Stir until the salt is fully dissolved.
- Pour the brine into the jar just until the cucumbers are completely submerged. Cover with a lid and allow the jar to cool slightly.
- Refrigerate for at least 12-24 hours for optimum flavor. Store in the refrigerator for up to 4-6 weeks.
Nutrition
Calories: 119kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7004mg | Potassium: 671mg | Fiber: 4g | Sugar: 7g | Vitamin A: 377IU | Vitamin C: 17mg | Calcium: 109mg | Iron: 1mg