I have always been a pickle girl. I once ate a whole jar in an afternoon and the friend I was staying with simply couldn’t believe it! At the time, I believe I was addicted to the vinegar and salt!
When I gave up all vinegars, I no longer made or ate pickles. That was until I discovered making pickles with lemon or lime juice. They taste slightly different but after a little while I think they taste better because they do not have that slightly pungent sharp edge vinegar has, just the sourness. I discovered pickles made with fresh lemon and lime juice don’t last as long. Making a big batch in the autumn when the kirby cucumbers are in season to last through the winter did not work. The cucumbers went mushy and I found myself throwing away whole jars.
However, making quick pickles with lebanese or preferably kirby, gherkin or English cucumbers works really well. They last for a week and they taste just great.
You can also pickle red radishes, daikon, carrots and jalapeños to name just a few. Some work better with a little raw honey and some don’t need it.
Quick Dill Pickles
Ingredients
1 cucumber (preferably fresh with few seeds), washed and trimmed
2 tbs fresh lime or lemon juice
1 tbs fresh dill, washed, spun, dried and finely chopped
1/2 tsp salt
Method
Sterilise one small jar for about 5 minutes in boiling water. Turn off the heat. Remove the jar with tongs and air dry on the counter. Soak the lid in the hot water for several minutes. Remove with tongs and air dry on the counter, inside facing upwards.
Scrub the cucumber and trim off the ends. Slice or julienne the cucumber depending on what shape pickles you prefer. Add them to a small bowl. Add the salt, lemon/lime juice and fresh dill. Transfer the pickles from the bowl to the sterilised jar and seal the lid. Allow to pickle for 30 minutes up to a day and then enjoy in salads, on burgers and in sandwiches.