Tuesday, March 26, 2013

Quick Pickles with Coriander and Cracked Black Pepper

How wonderful is the sweet and sour flavor of homemade pickles? Although it doesn't feel like Spring in Chicago, I figured I would make something that reminded me of Summer!

My momma used to make pickles growing up and since I saw these delicious cucumbers at the produce market, I figured, "Why not?"

There is a difference between cucumbers used to pickle and regular cucumbers. Regular cucumbers that you would buy in the grocery store will not hold up as much to pickling cucumbers. When you pickle "regular" cucumbers, they become soft and mushy pretty quickly- less than a week.

Pickling cucumbers are generally shorter and fatter with bumpier skin. They also tend to be a lighter shade of green than the kind you find at the grocery store. However, I wouldn't worry about trying to figure out the difference, most times they are labeled for pickling.


2 lbs pickling cucumbers - 8-10 small medium size cucumbers
1 large yellow onion
2 cups vinegar (apple cider or white vinegar)
2 cups sugar
1 tbs cracked peppercorns
1 tbs coriander seeds
1 tsp red chili flakes
1 tbs mustard seed or ground mustard
1 tbs celery seed


Step 1: Slice cucumber and onions
Step 2: Place cucumbers and onion is a large bowl and generously salt. Let salt draw out liquid for at least 10 minutes. Up to 30 minutes if you wish.
Step 3: Thoroughly rise cucumbers and onions in a colander.

Step 4: Combine spices

 Step 5:  In a sauce pot, combine vinegar and sugar and heat until sugar is dissolved.

Step 6: Pour liquid over cucumbers and onions, add spices and toss to combine.

Step 7: Add cucumbers, onions and ample liquid to clean canning jars. Allow pickles to sit for 24 hours.  The longer the pickles sit, the better they become.

Pickles last for 2-3 weeks in the refrigerator- if you can wait that long to eat them!

Hope you guys are having a good week! Let me know what you have been making in your kitchen. I'd love to get inspiration from you!