Recipe

Sameday Pickles

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Photo by Jennifer Perillo

This recipe was entered in the contest for Your Best Cucumber Recipe
Chef
Jennifer Perillo's Notes: Last year I had the urge to make pickles, I did enough research to know I needed whole spices, not ground ones and trekked down to Sahadi's, a local store, to buy them. I could've gone for...
Last year I had the urge to make pickles, I did enough research to know I needed whole spices, not ground ones and trekked down to Sahadi's, a local store, to buy them. I could've gone for the premixed pickling spices but wanted to make my own signature blend. The star anise, in particular added a mildy pleasant licorice note.

I got home, fed the baby her lunch and down she went for a nap. Then it came time to actually read through all the cookbooks I had laid out on the counter. Well, every darn one called for soaking the pickles for a minimum of eight hours and some even overnight. All I had was about two hours—how long my little one would likely nap.

The main reason for the soak in cold water seems to be to crisp up the cukes. These were quite firm already, so I had a hunch I cold forgo that step. I did decide to sprinkle them with some kosher salt and let them sit as I prepped the other ingredients. I figured this would draw out some excess water and hopefully make the end product a bit more crunchy. In less than two hours—they time to cool, the pickles were ready to eat and the baby was well-rested. A good day for both of us.

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Serves 1 quart

4 cups thinly sliced kirby cucumbers (no more than 1/4-inch thick) Ask a question about this ingredient

1 onion, thinly sliced Ask a question about this ingredient

2 tablespoons coarse salt Ask a question about this ingredient

2 cups apple cider vinegar Ask a question about this ingredient

1 1/2 cup sugar Ask a question about this ingredient

1 piece dried star anise Ask a question about this ingredient

2 teaspoons mustard seeds Ask a question about this ingredient

1/4 teaspoon dried allspice berries Ask a question about this ingredient

1/4 teaspoon celery seeds Ask a question about this ingredient

1/2 teaspoon coriander seeds Ask a question about this ingredient

1/2-inch piece dried ginger, sliced Ask a question about this ingredient

Add cucumber and onion slices to a deep bowl. Sprinkle with salt and toss well. Let stand for 30 minutes. Rinse and set aside.
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Meanwhile, add vinegar and sugar to a deep pot. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Add spices along with the rinsed cucumber and onion slices. Return to a boil. Reduce heat to a simmer and cook gently 5 more minutes. Do not overcook, or you'll end with limp pickles. Let cool. Will last a few weeks in airtight containers in the refrigerator or process in canning jars.
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4 Comments on Sameday Pickles

stacy@servedraw.com added about 1 year ago

thanks for the inspiration. i'm obsessed with pickles, especially for cocktails. do you think this method/flavor would work with fruit and crazier vegetables like radish or garlic?

Jennifer Perillo added about 1 year ago

Funny you should ask. I'm planning on trying this same base with other veggies this year. My guess is yes for garlic, but maybe nix the star anise for the radishes—let me know if you try it out.