Get ready for a crisp, tangy crunch. These quick-pickled cucumbers come together in minutes and disappear even faster.
Ingredients:
- 3 cups vinegar distilled white vinegar or white wine vinegar will work
- 2 1/4 cup cold water
- 2 1/2 tbsps kosher salt
- 3 tbsps mustard seed
- 3 tbsps coriander seed
- 3 tbsps peppercorn
- 3 star anise
- 1 1/4 lb cucumbers, sliced into 1/2-inch rounds
- 1 small onion, sliced thin
- 6 garlic cloves, sliced thin
- ½ lemon, sliced thin
Instructions:
In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, star anise, and peppercorns. Bring to a boil over high heat. Lower heat and let simmer for 10 min. Remove from heat and let cool.
Pack the cucumbers, onions, garlic, and lemon tightly in jars.
Ladle the brine into the jars to cover the cucumbers. Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
Cover the jars tightly with their lids and refrigerate overnight.