I often look on internet at recipes for pickles, but find the canning process rather unreachable. And then, a while ago, I came across Egyptian John‘s recipe for garlic and dill pickled cucumbers. He uses the simple refrigerator pickling method which works like a charm. I adapted a bit the recipe, and here it is.
The quantities in my recipe make a 1 litre jar (about 4 cups). These pickled baby cucumbers are quick to prepare in less than 30 minutes, but there is a lot of waiting time (about 52 hours), so allow some time.
- 700 g of baby cucumbers (I use them whole)
- ⅓ cup of fine grain Himalayan salt
- 2 cups of water
- ½ cup of white wine vinegar
- 4 garlic cloves, peeled and thinly sliced
- 2 sprigs of dill, thicker stem removed
- 2 teaspoons of coriander seeds
Wash thoroughly the baby cucumbers, and prick them with a fork on two opposite sides.
Layer the cucumbers in a medium-sized food container (that has a lid) sprinkling salt to cover them (use all the salt). Set aside covered for 4-5 hours (the salt is going to drain the water from the cucumbers).
After this time, strain the baby cucumbers and rinse them a few times under cold running water. Dry them with a clean tea towel, and set aside.
Prepare the brine: in a small saucepan over medium heat, add the water and vinegar, and bring to a light boil. Add the garlic, dill and coriander seeds, and simmer for 5 minutes. Remove from the heat.
In a wide-mouth jar of 1 litre capacity (or 4 cups), spoon half of the dill, garlic and coriander seeds at the bottom of the jar. Then pack neatly the baby cucumbers into the jar, and cover completely with the brine (maybe there will be some leftover) adding the remaining dill, garlic and coriander seeds.
Close the jar, let it cool, then refrigerate 2 days before eating.
Store in the fridge, and eat within 10 days.