After falling in love with the quickie pickle carrots, Alicia at VeganEpicurean posted about her Quick Cucumber Pickles, and that became next up on my list.
Ingredients:
4 small cucumbers, cut in half and thinly sliced
½ cup vinegar (any type of light colored vinegar, I used champagne)
½ cup water
Stevia, to taste (I used 6-1gram scoops)
Fresh cilantro, minced, to taste (I used about ¼ cup)
Directions:
Heat the water, vinegar and stevia until about body temperature. Place the cucumbers and pickling solution in a jar. You are heating the vinegar so the flavor will penetrate the vegetable more quickly. Refrigerate until needed. If the liquid doesn’t cover all the cucumbers turn the jar over periodically so all the cucumbers are submerged for part of the time. I made these about 30 minutes before dinner but sooner would not be a bad thing. When you are ready to serve drain the pickles and toss with cilantro.
Comments: Despite looking beautiful, these just didn’t do it for me. I replaced the stevia with sugar and used apple cider vinegar. I also had a giant cucumber which I know was part of the problem (too juicy!)…and no cilantro, although I don’t think that would have saved this in my books. I’m not sure if her tastes are just so different from mine, or my changes added up…but I’ll keep looking!
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