Shari Keen wrote me a recipe request, for the quick pickles that we put on the special burger last week. They were really good, and they are really quick!
The recipe is an adaptation (and aren't they all?) from one we found on line. Apparently this is how they make them at the restaurant Aquavit, in New York, to serve as a Scandinavian condiment.
For each cucumber you need:
- 1 Tablespoon of kosher salt
- 1 and 1/2 cup of water
- 1/2 cup white wine vinegar
- 1 cup of sugar
- 1 bay leaf
- 2 allspice berries
- If you like other spices in your pickles, there's nothing to say you can't mix and match!
Slice the cucumbers as thinly as you possibly can. (A mandolin or some other vegetable slicer comes in very handy here.) Put the slices in a colander, toss them with the kosher salt, and let them stand about 30 minutes.
While this is going on, combine the water, vinegar, sugar and spices in a saucepan and bring to a boil. Remove from the heat and cool before using.
After the cucumbers have been in the salt for about 30 minutes, rinse them in cold water and squeeze out as much moisture as possible. (You can do this by placing them on a clean kitchen towel and wringing it tightly.) Put the cucumbers in a bowl and add the cooled pickling solution, completely covering them with the brine. Cover and refrigerate for 3 to 6 hours before serving. They will keep, refrigerated, for up to 5 days.