Pickles
for “From Scratch” column for BC Living
September 2022

Quick pickles are so, so, so easy to make, and it’s not just for cucumbers – you can pickle beets, carrots, red onions, beans, you name it.
Grab whatever is in season (I grew these cucumbers in my back yard!) and make it last even longer in your fridge! And the best part is you can cater the brine to your liking – spicy or loaded with herbs, it is all up to you.

INGREDIENTS
- 1 English cucumber, or two smaller ones
- ½ cup water
- ½ cup distilled, white wine or rice vinegar
- 1 ½ tbsp sugar
- 1 ½ tsp salt (fine sea salt)
- 2-4 garlic cloves (smashed)
- bay leaves
- peppercorns

Optional Ingredients
- fresh dill
- mustard seeds
- red pepper flakes
- whole coriander seeds

INSTRUCTIONS
Slice the cucumbers into your desired shape and the right length for your jar. Pack the cucumber into jars with room at the top and add in the bay leaves (1 or 2), garlic cloves, peppercorns, any of the optional ingredients (I used them all except the red pepper flakes).

In a bowl or a measuring cup, stir together the water, vinegar, sugar, and salt, until the salt has mostly dissolved.

Pour over the cucumbers until they’re fully submerged.

Refrigerate overnight for the best results – and then they will keep in the fridge for about a month – if they last that long and you don’t eat them in one go!