This is a recipe that doesn't require any cooking at all!

https://www.fortheloveofcooking.net.....l-pickles.html


Prep Time
20 mins

Author: Pam - For the Love of Cooking

Ingredients

2 pint sized jars with lids
2 English cucumbers, scrubbed & sliced into thick coins
8 cloves of garlic, peeled & smashed, divided
2 handfuls of fresh dill, to taste, divided
*leftover peppers from the garden and a few hot peppers
1 tbsp coriander seeds, divided (used 1 tablespoon mustard seeds and a few Jamaican allspice berries)
1 tbsp peppercorn seeds, divided
1/2-1 tsp crushed red pepper flakes, to taste, divided (skipped, used fresh hot peppers)
1 tbsp sugar
1 tbsp salt
2/3 cup vinegar (used apple cider vinegar, but you can use white)
1 cup water

Instructions

Wash two mason jars and lids in hot soapy water, rinse and dry.
Clean the English cucumbers well then trim the ends before slicing them into thick coins.
Place four cloves of smashed garlic, a large handful of fresh dill, 1 1/2 teaspoons of coriander seeds, 1 1/2 teaspoons of whole peppercorns, and 1/4-1/2 teaspoon of crushed red pepper flakes, to taste, into each jar.
In a large bowl, combine the sugar, kosher salt, and white vinegar together.
Whisk vigorously until the sugar and salt have completely dissolved. Add the water to the mixture and mix well.
In the two clean mason jars, tightly pack the cucumber coins into each jar.
Once full, pour the brine mixture evenly over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting.
The pickles last up to one month refrigerated.


I used a mandoline for the first time - all I can say is PLEASE BE CAREFUL when you use this beast, as you can very easily cut/nick your fingers!

Just stuff those cukes till you get to the top, cover with the brine, seal tight and give a good shake!

Enjoy!