Raw Pickled Cukes

בס״ד

So I know how much everyone loves pickles. I mean, I love pickles. That kid from “The Little Rascals” loves pickles. Who doesn’t love pickles? When it comes to pickles, there are two major types: One is pickled in a salt water brine, and the other is pickled in a vinegar brine. Personally I combine the two and brine in a salt-water-vinegar brine.

While most people associate pickling with pickled cucumbers, pickling is actually a technique used in cooking to preserve specific foods. In most cases, pickling is done with heat and and a brine. In other cases, the pickling process can take place over a series of days or weeks without the application of heat. The pickles are considered raw without the application of heat.

This pickled cucumber recipe is one of my favorites and it is ready in no time at all. This recipe is raw (without the application of heat) and it is delicious. This recipe has a total of eight ingredients.

With the correct amount of ingredients and the precise amount of time used for the pickling process, you will have some amazing pickles. Now let me tell you, you will be slicing these cucumbers. Providing more area for the brine to touch the cucumbers, speeds up the pickling process.

“The cukes”

Making the cukes even, for even pickling. Be EXTREMELY CAREFUL if using a mandoline.

Whole Peppercorns, Whole Coriander Seed, Whole Cumin Seed, and Fresh Garlic

The brine spices.

Now let me introduce you to the recipe:

• 6-8 medium cucumbers (sliced evenly to allow for even pickling)
• 1c water
• 2c vinegar
• 2T coarse salt
• 1T black peppercorns
• 1T whole cumin seed
• 1T whole coriander seed
• 3-4 medium cloves of garlic

Ready for pickling!!

In short, just combine the ingredients listed above in a plastic or (preferably) glass container. Seal well and leave out on the counter for approximately two days. For those who live in a colder environment the pickling process might take longer, 3-4 days. Either shake softly or using a spoon, mix a couple times a day to prevent mold or any other foreign substance from reaching the cucumbers.

After the pickling process place in the refrigerator. If you want, you can rinse them briefly to remove the seeds and peppercorns, BUT BE SURE NOT TO ACCIDENTALLY DUMP THE PICKLING BRINE! Once rinsed off replace inside the brine and store in the refrigerator. They will be good for a week to a week and a half. Eat them by themselves or as a side. Please let me know what you think?

-Meir