Looking for a science lesson on fermentation and a recipe to feed your crowd? Try this recipe for quick pickles from our chefs! Discover how immersing them in vinegar not only allows them to keep in your refrigerator but also changes their flavor, texture, and smell!
Quick Pickles
Makes 4 cups
- 3 medium cucumbers, thinly sliced, divided (slice a piece and try it raw to compare!)
- 2 cups of white vinegar
- 2 cups of water
- 1 tablespoon of salt
- 2 tablespoons of sugar
- 1 bay leaf
- 10 coriander seeds
- 2 small sprigs of dill
- Thinly slice the cucumbers and place them into a container that will allow you to cover with pickling liquid. Taste a slice of the raw cucumber and note the flavor, texture, and aroma — this will change drastically once we pickle it!
- Make the pickling liquid by placing the water and vinegar into an electric kettle or pot, and bring to a boil.
- Place the salt, sugar, bay leaf, dill, and coriander seeds into a bowl or container that will fit the water and vinegar.
- Once the water and vinegar reach a boil, pour over the other ingredients. Whisk to dissolve the sugar and salt and then pour over the cucumbers.
- Allow the cucumbers to cool and then cover and place in the fridge. Allow the cucumbers to sit for at least three days before eating. These pickles will keep for up to one month in the fridge.
- Taste the cucumbers — use your five senses to compare the pickles versus the raw cucumber slice you tasted at the beginning.
Equipment/tools
- Electric water kettle or pot
- Measuring cups and spoons
- Cutting board and knife
- Container with lid to store pickles