september is here and with that comes yummy canning season! as some of you have read a few weekends ago we did our annual tomato canning. now i'm hooked on canning anything I can get my hands on. recently on the Freutcake blog i came across a super fast and easy pickle recipe that Freutcake founder Leah Bergman hosted with Anthropologie. These easy to make one-day pickles seemed simple to do in a morning and great to enjoy by afternoon. so, i decided to give her recipe a try (which you can find in detail here on the Freutcake blog) and then modified it slightly to suit my own tastes. i have to say they turned out really good. I was impressed by how quickly the cucumbers soaked up all the flavours. this recipe has become my new fast favourite fall sunday morning cooking project.
what you will need:1 cup white vinegar
1/4 cup sugar
3 tsp kosher salt
1 tbsp mustard seeds
1 tsp coriander seeds
2 cups water
3 garlic cloves minced
1 tsp red chili flakes (leave these out if you don't like spice)
1 tsp tumeric
1 pounds of pickling (or as I like to call them baby) cucumbers cut in lengths
Combine the vinegar, water, sugar, salt, mustard seeds, coriander seeds and tumeric in a small sauce pan on medium to high heat. Keep stirring your mixture until the sugar and salt are dissolved. Allow your mixture to cool and while you are waiting cut your cucumbers length wise and place them into a heat proof jar. Once your mixture is cool enough to touch, pour into your jar over your cucumbers. Next pop in your garlic and your chili flakes and seal it up with the cap. Place in the fridge for a few hours and then enjoy! These one-day pickles should last up to a max of 3 weeks in the fridge.