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Quick Pickles


2 young Stripped Serpent cucumbers (about 8 inches long), unpeeled and ends trimmed
1 cup white vinegar
1 cup water
1 cup sugar, granulated
20 whole tri-color peppercorns or black peppercorns
1 teaspoon yellow mustard seeds
Pinch of red chili flakes (optional)
2-3 cloves garlic, minced
2 sprigs dill weed, fresh


  1. Rinse cucumbers, and use a mandolin to slice them into thin slices. Place into a large glass bowl and set aside.
  2. In a medium-size pan, combine vinegar, water, sugar, peppercorns, mustard seeds, red chili flakes, and garlic. Heat over medium heat and stir until sugar is just dissolved (do not allow to boil). Remove from heat and set aside to cool.
  3. When mixture has cooled, add to the sliced cucumbers and gently mix together. Place the dill springs on top, and cover.
  4. Place in the refrigerator for at least three hours prior to serving. Best marinated for at least a couple days.