Quick Pickles
Quick Pickles

Quick Pickles

Quick Pickles

These are really good and crispy. I really like these pickles because they are mild, keep their crunch and go great with burgers at a barbeque. I make them as much as I can when we can find the right cucumbers at the market. They remind me of the pickles you get in New York diners when you order a Cheese Burger Deluxe. Check out my recipe for Coleslaw to make the deluxe part of it.

Quick Pickles

Quick Pickles

These are really good and crispy, great with burgers or almost anything from the barbeque.
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Prep Time 10 mins
Total Time 1 d 10 mins
Course Picnic Fix´ins, Side Dishes
Cuisine Pickles

Ingredients
  

  • 4 medium Kirby cucumbers in Sweden they are called Västerås Gurka
  • 120 ml cider vinegar you can sub white wine vinegar.
  • 50 gr white sugar
  • 50 gr course salt
  • 1 tbsp dill seed
  • 1 bay leaf
  • 2 garlic cloves lightly crushed

Instructions
 

  • Begin by sterilizing a jar large enough to just fit the cut up pickles. Place in a 120 degree oven or 10 minutes
  • Wash well and cut each cucumber into 4 long spears.
  • In a pot bring to a boil the vinegar and sugar. Remove from heat and add the rest of the ingredients stir well.
  • Place the cucumber spears into the sterilized jars and pour the warm vinegar mixture over them. There should be just enough to cover the pickles.
  • Shake the jar to distribute the seeds and garlic and leave overnight in the refrigerator.
  • The pickles are ready in 24 hours and keep for about 7 days.

Notes

These are really good and crispy, because they aren't pickled to last for storage they keep there crispness. Unfortunately for us here in Sweden, Kirby's or Västerås gurka are only available in September.
Use a jar that is just large enough to hold the pickles.
Tried this recipe?Let us know how it was!

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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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