Justin's Junior Chef Bloggette - Quick Pickles

Me and my brother love pickles. So much, that we can go through a jar within a day of my Mom buying them at the grocery store. She cannot keep up with us.

So we decided to try to make our own pickles at home. We are trying two different ways of making them. The first recipe is from David Chang of Momofuku (surprise surprise) for Salt and Sugar Pickles and the second is a recipe my Mom found over at Closet Cooking for pickled carrots - we just used cucumbers.

Super-quick Salt and Sugar Pickles

(adapted from David Chang)

1 teaspoon fine sea salt
1 teaspoon sugar
3 small seedless cucumbers, sliced crosswise 1/4 inch thick

Directions:

In a small bowl, combine the salt and sugar. Arrange the cucumbers in a separate bowl; sprinkle the salt and sugar mixture over cucumbers and toss. Let the pickles stand for at 5 to 10 minutes before serving. We put ours in a jar and put them in the fridge. Shake them up every few minutes at first, and liquid comes out of the cucumbers to make a brine.

Result:  They taste good but really just like cucumbers with salt and sugar on them, which I guess is ok, but we ate them all.  By the next day.

+++++++++++++++++++++++++++++++++

Quick Pickled Cucumbers

1 cup warm water
1/4 cup distilled white vinegar
2 tablespoons sugar
2 teaspoons salt
3 small seedless cucumbers, sliced into long thin strips

Directions:

Mix the water, vinegar, sugar and salt until the sugar and salt dissolves. Place the cucumbers in a glass mason jar and cover with the pickling liquid. Let pickle for at least and hour and store in the fridge for up to a week.

Result:   These were more like the kind of pickles that we expected and tasted great.  We took a bunch with our lunches.  All gone.