Chef Roy Harland of the Elbow Room shows you how to make fast, easy and delicious pickles.
1 1/2 pounds pickling cucumbers, trimmed and sliced ¼”
1 Tbsp. teaspoons salt
1 cup cider vinegar
1 cup white vinegar
1 cup light brown sugar
1 cup slivered onion
2 cloves garlic, slivered
1 teaspoon dill seed
1 teaspoon mustard seed
4 dried hot red chilies (or sub chili flakes), optional
Place cucumber slices in a colander set in the sink. Sprinkle with salt, stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large mixing bowl.
Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed and the dried chile in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature. These taste great immediately, but even better after a couple of days.
Keep in refrigerator for a month or more.