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Author: Adapted from Rachel Ray
Quick Pickles renamed by our CSA teens to be Quickles. We think it will stick…
  • 2 cups white vinegar
  • 2.5 tablespoons + ½ teaspoon sugar
  • 1 tablespoon + 1 teaspoon mustard seed
  • 1 tablespoon + 1 teaspoon salt
  • 4 cloves garlic, smashed
  • 1 bunch fresh dill leaves, chopped or snipped
  • 4 bay leaves
  • 8 kirby cucumbers, cut into 1-inch slices
  1. Heat small sauce pan over medium-high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves.
  2. Toss the dill, bay leaf and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.