Sunday, March 9, 2014
Here's a quick pickle you can make in one day and will be ready to serve. Place a dish on a buffet, use them in sandwiches or serve with a little salmon gravlax.
1 large English cucumber
1/4 cup water
1/4 cup rice vinegar
4 Tbl granulated sugar
1/2tsp fine sea salt
1 Tbl plus 1 tsp yellow (ballpark) prepared mustard
1/4 cup minced fresh dill
Slice the cucumber thinly and place in a medium size bowl. In a small sauce pan, heat the water, vinegar, salt and sugar until the sugar dissolves.
Off the heat, whisk in the mustard and stir in the dill. Pour the liquid over the cucumber and give everything a stir.
Place everything in a zippered freezer bag or a container with a lid and refrigerate over night. As you pass by the fridge, mix or shake them up a bit.