Quick Pickles

Directions

1. 1
   In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.
2. 2
   Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.
3. 3
   Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged.
4. 4
   Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes.
5. 5
   Drain the pickles and reserve the liquid.
6. 6
   Serve as is or fry em' up!
7. 7
   To serve, add a little of the pickling juice right on top of the pickles.
8. 8
   Cook's Notes: Reserve your pickling liquid to use on the pickles later or as a vinegary addition to sauces.
9. 9
   The longer the pickles sit in the liquid the softer they become, so for me 20 minutes is perfect.
10. 10
    This pickling liquid is great to pickle a variety of vegetables, try carrots, one of my favorites.