Cucumber Quick Pickle

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Quick Pickle Cucumber

Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 cups red wine vinegar
  • 1 cup water
  • 2 tbsp salt
  • 4 tbsp sugar
  • 1 tbsp whole black peppercorns
  • 1 tsp whole fennel seed
  • ½ tbsp whole cardamom seeds
  • 3 whole garlic cloves
  • 2 english cucumber oblique cut
  • 1 small red onion julienned

Instructions

  • I almost always start with whole spices in a dry pan, which I toast in the pan until they are fragrant and the lighter spices are visibly golden.
  • Then, add in the garlic clove and the onion, toast while tossing continuously for about a minute. You do not want the garlic or onion to sweat at all, just to become fragrant and mix with the toasted spices.
  • Add sugar, salt, water, and vinegar. Bring to a boil. Allow it to boil for about a minute. Add cucumber, and then cut the heat and move to a neutral location. Cover.
  • Allow it to rest until you are ready to serve. The longer the better, in this case. Drain before serving.

Notes

When making quick pickles I usually stick with a 9:3:1:½ ratio of vinegar, water, sugar, salt. I will adjust those measurements slightly depending on what kind of pickles I’m going for. Sometimes, like in this case, I want something more acidic (to balance the heavy starch involved with falafel and pita), and other times I am looking for more sweet (as in bread and butter pickles for a hamburger).

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