Three Minute Pickles Recipes

Steps:

• Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Steps:

• In a medium bowl, combine the radishes, cucumber, onion, and peppercorns. Place the ginger in a small piece of cheesecloth, and squeeze the juice into the vegetables; discard the flesh.
• Combine vinegar, salt, and sugar in a small saucepan, and cook over medium heat, stirring constantly, until sugar and salt have dissolved and liquid just comes to a boil, about 3 minutes. Pour dressing over vegetables, and toss well. Lift vegetables from the liquid, and transfer to a serving dish. Serve immediately.

Steps:

• Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
• In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.