Pucker Up Pickles
Ingredients
- 1-1/4 cups vinegar distilled white is common, but any vinegar with at least 5% acetic acid will do
- 3 tablespoons kosher salt
- 1 tablespoon sugar
- 1 tablespoon coriander seeds
- 1 tablespoon whole black pepper
- 1 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes
- 2 cups cold water
- 2 pounds cucumbers, cut into halves or spears Kirby (pickling cucumbers) preferred
- 8 large garlic cloves peeled and halved
- 16 dill sprigs
- Grape leaves as needed, 2-3 per container
Instructions
- Combine the vinegar, salt, and sugar in a small saucepan over high heat. Whisk until the salt and sugar are dissolved and the mixture is simmering. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
- Place grape leaves and peeled and half the halved garlic cloves on bottom of 1 quart container. Pack in dill sprigs and cucumber. Top with remaining garlic, whole black pepper, coriander seeds, mustard seeds, and red pepper flakes, then add chilled brine. If necessary, add a bit of cold water to the containers until the brine covers the cucumbers. Top each quart container with 1/4 teaspoon of calcium chloride. Cover, shake gently to help distribute flavorings, and refrigerate for 48 hours.
- The pickles will keep in the refrigerator for up to one month.
Notes
For an excellent article on “quick pickles” or “refrigerator pickling” see https://www.foodandwine.com/vegetables/pickled-vegetables/science-vinegar-pickles-explained