Recipes

Flash Pickles

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.
2012 PolyScience, Photos and Recipes by Joe Strybel

Prep time: 10 minutes

Ingredients:
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


Step 1:
Combine all brine ingredients in a large enough sauce pot. Bring to a boil and thoroughly cool in refrigerator.

Step 2:
Place sliced cucumbers into 4 vacuum bags and evenly divide cold brine amongst them.
2012 PolyScience, Photos and Recipes by Joe Strybel

Step 3:
Vacuum seal.

Step 4:
Enjoy immediately or store for later.

 


Follow PolyScience Innovative Culinary Technology:
Like PolyScience on Facebook!Follow @PolyScience on Twitter!Follow @PolyScience on Pinterest!Watch PolyScience on YouTube!