Nothing rounds out a meal quite like a pickle. Making them at home is super easy and once you master the brine, you can get really creative and pickle anything and everything.
6 Persian cucumbers, halved lengthwise
for the brine:
1 tablespoon peppercorns
½ cup water
1 tablespoon salt
1 teaspoon sugar
1 ½ cup vinegar
1. Stuff the cucumbers in a 16 oz. Mason jar
2. Bring the water, peppercorns, salt, and sugar to a boil in a small pan.
3. Off the heat add the vinegar to the water, then pour directly over the cucumbers.
4. Let cool, then refrigerate. Pickles are ready to eat as soon as they’re cool, but they get better the longer they sit in the brine.
Originally featured in How to Quick Pickle