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“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
Total Time1 day 5 minutes
Servings: 1 large pickle

Ingredients

  • 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

Instructions

  • 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.