Flash_Pickle_2_grande
Flash_Pickle_2_grande

Flash Pickles

  By PolyScience Culinary    

March 20, 2015

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These super-fast pickles can be enjoyed immediately, or stored up to two weeks in the refrigerator. The sooner you enjoy them, the crisper they will be. Try using your own favorite brine recipe to create your own signature pickle.

Ingredients

4 Cucumbers, sliced ¼ – ½” thick rounds

For pickling brine:

1/4 cup Pickling Salt

1 Filtered Water

1/2 tbsp Black Peppercorns, whole

1/2 tbsp Tablespoon Red Pepper Flakes

1 Clove Garlic, Crushed

1/2 tbsp Dill Seed

2 Large Sprigs Flowering Dill

Directions

Combine all brine ingredients in a large enough sauce pot. Bring to a boil and thoroughly cool in refrigerator.

Place sliced cucumbers into 4 vacuum bags and evenly divide cold brine amongst them.

Vacuum seal.

Enjoy immediately or store for later.

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3 Reviews

PolyScience Culinary

May 22, 2015

Hi Jon.

That should have been 1/2 gallon. Correction has been made.

jon

May 17, 2015

Is that 4 cucumbers or should it have been 4 qt. or what?

jon

May 17, 2015

1/2 g filtered water–really? :-)

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