Three-Day Pickles

Three-Day Pickles are a delightful departure from the usual dill or bread-and-butter pickles. These sweet-and-sour refrigerator pickles offer a unique flavor profile, thanks to a combination of salt, sugar, vinegar, and pickling spice. While the curing process takes place in the refrigerator, the resulting pickles are well worth the wait. With layers of warm and exotic flavors, these pickles will add a delightful twist to your snacking and culinary creations. Additionally, you can explore a variety of vegetables and fruits to create your own unique pickling combinations.

MAKES: About 60 pickle quarters or 30 halves

TIME: 3 days

INGREDIENTS:

• 2 pounds Kirby cucumbers
• 6 tablespoons kosher salt
• 2 cups white or white wine vinegar
• 1/4 cup sugar
• 1/4 cup pickling spice

INSTRUCTIONS:

1. Wash the Kirby cucumbers thoroughly, scrubbing off any spines. Halve or quarter them lengthwise, or slice them according to your preference.
2. Place the cucumbers in a colander and sprinkle them with 2 tablespoons of kosher salt. Toss well to ensure even distribution.
3. Allow the cucumbers to sit in the colander in the sink or in a bowl for about 2 hours.
4. Rinse the cucumbers under cold water and pat them dry with paper towels. Transfer them to a nonmetal bowl.
5. In a pot over high heat, combine the remaining 1/4 cup kosher salt, white or white wine vinegar, sugar, pickling spice, and 2 cups of water. Bring the mixture to a boil, then let it cool for about 5 minutes.
6. Pour the pickling liquid over the cucumbers and let it cool to room temperature. Add more vinegar or water if needed to ensure the cucumbers are fully covered.
7. Transfer the cucumbers and pickling liquid to airtight jars or containers. Store them in the refrigerator for at least 3 days, or longer if you prefer stronger pickles. They will keep in the pickling liquid for up to 3 weeks.

VARIATIONS:

Pickled Peaches, Afghan Style (Tershi):

• Substitute peeled, pitted, and sliced peaches for the cucumbers.
• Reduce the amount of salt and sugar by half.
• Use only cider vinegar (no water) to cover the peaches.
• Substitute 4 crushed cloves of garlic, 2 teaspoons dried mint, 2 teaspoons coriander seeds, and 1 tablespoon hot red pepper flakes for the pickling spice.
• Skip Steps 1 and 2 of the original recipe.
• These pickles can be stored indefinitely and are a great condiment for rice dishes and more.

USES:

• Enjoy Three-Day Pickles as a crunchy and tangy snack on their own.
• Use them as a refreshing topping for sandwiches, burgers, or hot dogs.
• Chop them up and add them to salads or grain bowls for an extra burst of flavor.
• Incorporate them into appetizer platters or cheese boards for a tasty accompaniment.
• Experiment with adding the pickles to tuna or chicken salads for a tangy twist.
• Create unique culinary combinations by using these pickles in various recipes, such as wraps, tacos, or even stir-fries.

Indulge in the satisfying crunch and tangy flavors of Three-Day Pickles. Customize the pickling spice and explore variations with different vegetables and fruits. These homemade pickles are perfect for snacking, garnishing, or incorporating into your favorite dishes. Enjoy the taste sensation that develops over three days, and savor these unique sweet-and-sour delights.