WHY THIS RECIPE WORKS: A snap to make, these quick-pickled cucumber slices are ready to jump in on short notice to brighten up a picnic, barbecue, or weeknight meal. They’re a great fuss-free pickle for a novice and a super go-to recipe for anyone looking to satisfy a craving without the effort involved in larger pickling projects. These chips get a hint of warm pickle spice from black peppercorns, mustard seeds, and turmeric. Fresh dill sprigs add their flavor, as befitting a classic hamburger pickle. To streamline preparation, we chose seasoned rice vinegar with vinegar, sugar, and salt—and eliminated the work of separately measuring three ingredients. We sliced the cukes into ¼-inch chips using a chef’s knife, though a mandoline or a cutter for making crinkle cuts can also be used for added flair. After 3 hours, these pickles were thoroughly suffused with a lively combination of sweet, sour, and aromatic tones. For guaranteed crunch, choose the freshest, firmest pickling cucumbers (we like Kirby cucumbers) available. Heating the jar with hot water and then draining it before adding the hot brine ensures that the jar won’t crack from the abrupt temperature change. These pickles can be refrigerated for up to six weeks.
MAKES: one 1-pint jar
TOTAL TIME: 45 minutes (plus 2½ hours chilling time)
INGREDIENTS:
- ¾ cup seasoned rice vinegar
- 1 garlic clove, peeled and halved
- ¼ teaspoon ground turmeric
- ⅛ teaspoon black peppercorns
- ⅛ teaspoon yellow mustard seeds
- 8 ounces pickling cucumbers, trimmed, sliced crosswise ¼ inch thick
- 2 sprigs fresh dill
INSTRUCTIONS:
- Bring ¼ cup water, vinegar, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat.
- Fill one 1-pint jar with hot water to warm. Drain jar, then pack cucumbers and dill sprigs into jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool completely, about 30 minutes.
- Cover jar with lid and refrigerate for at least 2½ hours before serving.
