I know, I know, it’s been far too long since I’ve posted a new recipe. I have a good reason though. I promise.
It’s FINALLY feeling like spring here. One week after the blizzard that brought in 2 feet of snow, and an April snow day, we had our first 70 degree day of the year. YES, you guys, Monday hit 70F, and I was beside myself. My body craved the sun, and staying out of it was NOT an option! So I made the executive decision: soak up the sun, in hopes that you were doing the same.
I’m back though – with a QUICK recipe that’s here to kick off spring (honestly, I want to just say summer, because that’s all that’s on my mind!). We have to get back out there and enjoy these few fleeting months of sun while they last. 😉
By we, I mean those of us that are in the land of the cold, anyway. The rest of you lucky ones can keep on enjoying the sun sans time restriction. Either way – the farmer’s markets are popping back up. I love making a Saturday morning trip down to the farmer’s market for a pastry, coffee, and all the fresh veggies!
And what better way to use a large order of cucumbers than to make quick homemade pickles?! We can’t forget about the pickled onions, either. What else does your summertime spread need? Not much more, I’d say!
Throw ’em on burgers, salads, or falafel sliders (coming soon!!!) to jazz things way up!
They’re tangy, brine-y, spicy (or not, your choice!), and have that crunch, texture, and pow of flavor you crave!
Now go, start your quick pickling and stay tuned for the falafel sliders!
Get the Recipe Quick Homemade Pickles
- In a small saucepan, heat water, vinegar, sugar, and salt. Bring to a boil. Meanwhile, in a 16 ounce mason jar, place garlic, dill, peppercorns, and chili pepper in bottom. Stack cucumber slices in the jar. Pour boiling vinegar mix on top. Let cool completely, cover and store in fridge. Cucumbers are ready to use in about 30 minutes (once cool) but will have more flavor the longer they sit - I recommend a couple of hours.
- In a small saucepan, heat water, vinegar, sugar, and salt. Bring to a boil. Meanwhile, place the peppercorns in the bottom of an 8 oz. mason jar. Stack thinly sliced red onion in the jar. Pour boiling vinegar mix on top. Let cool completely, cover and store in fridge.