Pour the hot vinegar into the jar and fill the rest of the way with water. I topped mine off with a little splash of rice vinegar. This whole thing is easier if you have one of those nifty canning funnels, which I did. I imagine if you can transfer the vinegar to a heat-proof measuring cup like the one off to the side you can avoid a big ol' mess when pouring it into the jar. Seal with a lid and give it a shake.
Refrigerate at least a few hours before eating them. The longer they sit the better they are. This is what they look like after a few days in the fridge. Of course we've eaten about half.
Quick SC Pickles (makes 40-50 thin pickle slices)
4-5 sprigs fresh thyme
1 garlic clove, sliced
1/2 tsp mustard seeds
1/4 tsp celery seeds
1/8 tsp ground coriander
Pinch of red pepper flakes
1 1/2 c white vinegar
1 tsp kosher salt
1/2 tsp sugar
2 cucumbers (unwaxy variety)
- Put thyme, sliced garlic, mustard seeds, celery seeds, coriander, and red pepper in a clean 32 oz mason jar.
- In a small saucepan over medium heat, bring vinegar, salt, and sugar to a simmer. Stir until sugar and salt dissolve.
- While vinegar is heating up, thinly slice the cucumbers with a mandolin or very sharp knife. Pack the cucumber slices in the mason jar. Pour the hot vinegar into the jar using either a funnel or by transferring to a heat-proof measuring cup and then pouring. Fill the jar the rest of the way with water. Seal with the accompanying lid and shake it up.
- Refrigerate at least 6 hours, preferably overnight. Pickles will keep 7-10 days.