Quick Pickles with Coriander Berries
Serves 4 as a side
Prep time: 10 minutes | Cook time: 5 minutes
Ingredients:
- 1 medium cucumber, thinly sliced (break out the mandoline if you have one)*
- 1 clove garlic, peeled and crushed
- 1 teaspoon fresh coriander berries, lightly crushed
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1 teaspoon fresh parsley, finely chopped
- 1/2 cup white or apple cider vinegar
- 1/2 cup water
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
*Easily substitute the cucumber for any of your favorite vegetable. I made a batch using leftover radishes. Also, this recipe can easily be double or tripled for a big family gathering or holiday celebration!
Directions:
- Add the crushed garlic clove to the bottom of a heat-proof pint-sized mason jar. Tightly pack the cucumber slices in and top with the coriander berries, mustard seeds, peppercorns, and fresh parsley.
- Prepare the brine by adding vinegar, water, maple syrup, and salt to a small saucepan, stir well. Place the mixture over medium-high heat and bring to a boil, stirring occasionally. Once boiling, turn off the heat.
- Carefully pour the brine over the cucumbers, making sure to completely cover them while leaving 1/2 inch of room at the top. Tightly screw the lid on the jar and allow to cool to room temperature. Serve immediately or refrigerate. Store in the refrigerator for several weeks, but note that the pickles will taste best within the first week!
Recipe created by:
www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com