Dill Quickles (Quick Pickles)
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Dill Quickles (Quick Pickles)

Burger (salads) for dinner tonight and realized I didn't have any dill chips in the fridge!

Made a quick pickle of the last half of English Cucumber I had left. Worked well and had a great crunch!

This should be plenty of pickles for 4 to 6 burgers.

Shinae

Ingredients

  1. 1/2 an English (Hothouse) Cucumber, halved vertically, then cut into 1/8" thick slices (You can use 2 Persian/Lebanese or 2 small pickling cukes.)
  2. 1-1.25 teaspoon salt
  3. 3 Tablespoons distilled white vinegar
  4. 2 Tablespoons water
  5. 1 teaspoon sugar
  6. 1 teaspoon dry dill
  7. 1/2 garlic clove grated OR 1/4 teaspoon garlic powder
  8. 1/8 teaspoon black pepper

Steps

  1. In a medium bowl sprinkle the salt on the cucumbers and mix thoroughly. Let the cucumbers sit for 30 to 45 minutes so they can release water. Midway, give them a stir.

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  2. In fistfuls, squeeze the water out of the cucumbers, and put the cucumbers in a new bowl, discarding the salted water. Between the salting and the squeezing, this is where you get that awesome quickled crunch!

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  3. Add the vinegar, water, sugar, and dill and mix thoroughly.

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  4. Let them sit for about 10 minutes in that brine - ideally in a shallow bowl or container so the minimal brine is enough to cover - and they should be ready to enjoy. :)

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