Impatient Pickles
Today’s pickles I made with leftover pickle juice because I didn’t have time to make a new pickle brine from scratch and I harvested the cucumber early because I wanted pickles now!
Recipe includes the original brine steps.
You can do this to any veggie that you like. These are refrigerator pickles not the shelf safe canned version. They will keep for up to 2 months if they last that long.
Chef’s notes
I reuse my basic pickle brine at least once. Pickle brine is all about your preference. Make it as sweet as you like with extra sugar, spicy as heck so you are remembering you had them the morning after or a little extra zesty by changing the ratio of water to vinegar to 1:1. Note that the ratio is by weights and I use metric instead of freedom units because that is how I work but imperial will work if for keep the ratio the same by WEIGHT.
Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 0 min
Ingredients
- 50mls apple cider vinegar
- 100mls water
- 50grams sugar
- Fresh dill
- Chilli
- 5-10 cucumbers
Directions
- Mix vinegar water together in a pot and bring to a simmer
- Turn off the heat and stir in the sugar until dissolved.
- Add into the brine fresh dill and chilli to your preferred taste.
- Allow brine to cool.
- Chop cucumbers into rounds or julienne and place into a clean and sterilised jar.
- Pour brine into jar so cucumbers are fully covered.
- Can enjoy in 2 days. Keeps up to 2 months.
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