QUICKIES

Ingredients

• 1 pound Cucumbers (sliced 1/8‑ to 1/4‑inch thick)
• 0.5 cup Water (cold)
• 0.5 cup Apple Cider Vinegar (unfiltered, organic preferred)
• 0.5 cup Whiskey (Laphroaig Scotch, or any smoky whiskey)
• 1 tablespoon Kosher Salt (fine grain)
• 2 teaspoons Whole Peppercorns (freshly cracked if possible)
• 2 teaspoons Coriander Seeds (lightly crushed)
• 1 teaspoon Mustard Seeds (yellow or brown)
• 3 sprigs Fresh Dill (roughly chopped)
• 3 cloves Garlic (roughly chopped)
• 1 tablespoon Honey (Texas‑sized tablespoon, preferably raw)

Instructions

1. Slice the Cucumbers

   Using a mandolin set between 1/8 and 1/4 inch or a sharp knife, slice the cucumbers into uniform rounds.

   Time: PT5M

2. Combine Brine Ingredients

   In a saucepan, add ½ cup water, ½ cup apple cider vinegar, ½ cup whiskey, 1 tbsp kosher salt, 2 tsp whole peppercorns, 2 tsp coriander seeds, 1 tsp mustard seeds, the chopped dill, chopped garlic, and 1 tbsp honey.

   Time: PT5M

3. Bring Brine to a Boil

   Place the saucepan over medium‑high heat and bring the mixture to a rolling boil. Let it boil for 2‑3 minutes until the salt and honey dissolve completely.

   Time: PT5M

   Temperature: Medium‑high heat

4. Pour Brine Over Cucumbers

   Transfer the sliced cucumbers to a heat‑safe container (glass jar). Carefully pour the hot brine over the cucumbers, making sure they are fully submerged. Seal with a lid and give the jar a gentle shake to distribute the spices.

   Time: PT2M

5. Rest and Refrigerate

   Leave the jar on the counter for about 30 minutes to cool, then place it in the refrigerator. The pickles will be ready to eat the next day and will keep for up to a month.

   Time: PT0M

Nutrition Facts

Calories

20

Protein

0g

Carbohydrates

5g

Fat

0g

Fiber

0.5g