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Healthy Chicago Cooking Classes

pickles

No Cook Refrigerator Pickles

No Cook Refrigerator Pickles

1 cucumber
2 garlic cloves, sliced
1/2 tsp red pepper flakes
1 tsp pepper corns
3/4 cup water
1/4 cup white vinegar

Cut the cucumber into rounds or spears, pack into a mason jar layering with the garlic slices, peppercorns and red pepper flakes.

Pour in the vinegar and top off with the water. Add the cover, shake and put in fridge for at least 30 minutes to 24 hours to allow the flavors to meld.

Store in the fridge; eat within 2 weeks.

Quick Pickles

Quick Vinegar Pickles

1 -2 cucumbers
1 garlic clove, sliced
1/2 tsp red pepper flakes
1 tsp peppercorns
1/2 cup water
1/2 cup vinegar
1 tbls honey
1 tsp salt

Cut the cucumber in slices or rounds, layer in a mason jar with the garlic cloves, pepper flakes and peppercorns.

Heat vinegar, water, salt and honey, just to dissolve the salt. Pour into the mason jar. Cool. Refrigerate overnight before enjoying.