“The 24-Hour Pickle”
Save this liquid, reheat and use to make more pickles. You can also make a larger batch but keep in mind that it won't have the same fresh flavor and crunch unless they are consumed within 48 hours.
Prep Time5 minutes mins
Total Time1 day d 5 minutes mins
Servings: 1 large pickle
- 2 cups water
- 1 1/2 cups rice wine vinegar
- 1 teaspoon mustard seed
- 1 teaspoon fennel seed
- 1 teaspoon caraway seeds
- 1 tablespoon sugar
- 2 tablespoons salt
- 2 garlic cloves
- 1 kirby cucumber
Combine all the ingredients except the cucumber into a small saucepan and bring to a simmer. Turn off the heat and let cool until warm.
Add the kirby cucumber to a quart sized mason jar and pour the liquid and spices into the jar, covering the cucumber. Seal with a lid and place in the refrigerator for 24 hours.
Eat whole or cut into spears.