Are you ready for some instant pickle gratification? My Quick and Spicy Refrigerator Pickles are ready in under an hour ~ and because they're not processed in a hot water bath, they stay extra crunchy!
about 8 small pickling cucumbers
2fresh Serrano chili peppersthinly sliced, seeds and all.
fresh tarragon sprigs
2bay leavesfresh if you can find them
1cupwhite or white wine vinegar
1Tbspyellow mustard seeds
1Tbsprainbow pepper corns
1cinnamon stickbroken in half
Cut off the stem end of your cucumbers so that they fit inside your jars, with their tips ending just below the rim. Cut them lengthwise into quarters. Fit the cucumber spears tightly in the jars, with a couple of sprigs of tarragon, the bay leaves, and the Serrano pepper slices fitted in between the spaces.
Put the spices in a dry pan and toast over medium heat for a few minutes, shaking the pan often. Set aside.
In a saucepan, heat the vinegar, water, sugar and salt, stirring to dissolve the salt and sugar. Heat to a simmer, then turn off the heat and add the spices. Let cool.
Pour the liquid into the jars, filling to cover the cucumber spears. Make sure the spices get into the jars as well.
Cap the jars and refrigerate. You can eat them right away, but they will be more flavorful the next day. They will keep a couple of weeks in the refrigerator.
https://theviewfromgreatisland.com/minimal-monday-quick-and-spicy-refrigerator-pickles/ March 12, 2017