Happy Mother’s Day!
My Mom loves pickles! She has her favorite Annie’s pickles from Maine. She gets a big jar every summer when we go to Kennebunkport and nurses it all year. So what better gift for Mother’s Day than a jar of Alexander’s pickles.
Alexander and I just went to the Queens Botanical Garden’s Arbor Festival where they had a fun demonstration for the kids on how to make quick cucumber pickles. Alexander got to cut up the cucumbers.
We decided to make our own recipe for Grandma. These are stored in the refrigerator and good for up to two weeks. We recycled a salsa jar to store ours in. Plastic containers are fine too.
Avec Amour, Victoria & Alexander
Fresh Dill Corriander Cucumber Refrigerator Pickles
Yield – 16 oz Jar
1 Hot House or English Cucumber
1/2 teaspoon Table Salt
1/4 teaspoon Ground Corriander
1/2 teaspoon Corriander Seeds
2 Tablespoons Fresh Dill, chopped
1/2 teaspoon Kosher Salt
1/2 teaspoon Sugar
1/2 Cup Apple Cider Vinegar
3 Tablespoons Cold Water
1. Leaving skin on Cucumber slice in half lengthwise,
then in 1/4” thick slices,
toss with table salt
and let sit for 1/2 hour to remove bitter juices,
strain and rinse once with cold water.
2. Place cucumbers in a bowl or container with a lid, add rest of ingredients
and stir or put lid on container and shake, let sit minimum 1 hour before serving or up to two weeks stored in refrigerator.
- 1 Hot House or English Cucumber
- 1/2 teaspoon Table Salt
- 1/4 teaspoon Ground Corriander
- 1/2 teaspoon Corriander Seeds
- 2 Tablespoons Fresh Dill, chopped
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Sugar
- 1/2 Cup Apple Cider Vinegar
- 3 Tablespoons Cold Water