Sunday, August 26, 2012

Quick Sweet Pickles

Andy loves sweet pickles, and I had an excess of cucumbers lying around, so I threw together a quick sweet pickle the other night. I'm thinking Cuban sandwiches with these (even though they are typically made with Dill pickles - I like mine with sweet pickles)...they are sweet, but tangy and the cloves really provide a unique spice that you aren't expecting. I may have to add Cuban's to my menu for the week. This recipe is a modified version of Tyler Florence's recipe as shown on the Food Network site.

Please note: you will salt the cucumber for an hour before preparing them.

Quick Sweet Pickles
6 kirby cucumbers or 2 regular cucumbers
1/4 cup kosher salt
1 cup water
1 cup rice vinegar
1/2 cup sugar
1 tablespoon coriander seed
1 tablespoon mustard seed
1 cinnamon stick
3 cloves
1 bay leaf

1. Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.

2. In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.

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