These super-fast pickles can be enjoyed immediately, or stored up to two weeks in the refrigerator. The sooner you enjoy them, the crisper they will be. Try using your own favorite brine recipe to create your own signature pickle.
Prep time: 10 minutes
4 Cucumbers, sliced ¼ – ½” thick rounds
For pickling brine:
¼ C Pickling Salt
½ Gallon Filtered Water
½ Tablespoon Black Peppercorns, whole
½ Tablespoon Red Pepper Flakes
1 Clove Garlic, Crushed
½ Teaspoon Dill Seed
2 Large Sprigs Flowering Dill
Combine all brine ingredients in a large enough sauce pot. Bring to a boil and thoroughly cool in refrigerator.
Place sliced cucumbers into 4 vacuum bags and evenly divide cold brine amongst them.
Enjoy immediately or store for later.