{"id":288,"date":"2021-03-06T17:22:33","date_gmt":"2021-03-06T23:22:33","guid":{"rendered":"http:\/\/foodian.net\/?p=288"},"modified":"2021-03-06T17:22:33","modified_gmt":"2021-03-06T23:22:33","slug":"quick-pickles","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=288","title":{"rendered":"Quick Pickles"},"content":{"rendered":"
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Quick Pickles<\/h2>\n
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Ingredients<\/h3>
  • \u00bd<\/span> cup<\/span> white vinegar<\/span><\/li>
  • \u2153<\/span> cup<\/span> pickling salt<\/span><\/li>
  • 1<\/span> tsp<\/span> coriander<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> mustard seed<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> red pepper flakes<\/span><\/li>
  • 1<\/span> tbsp<\/span> black peppercorns<\/span><\/li>
  • 2<\/span> tbsp<\/span> dill seed<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> dried garlic<\/span><\/li>
  • 20<\/span> small <\/span> pickling cucumbers<\/span><\/li>
  • 6<\/span> pint<\/span> mason jars<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Put the salt, vinegar, coriander, garlic, mustard, red pepper, and pepper corns in a 2 quart pitcher.<\/span><\/div><\/li>
    • Fill the pitcher with cold water and stir well. Set aside to let it blend<\/span><\/div><\/li>
    • Cut off both ends of the cucumbers and then cut into spears (quarters)<\/span><\/div><\/li>
    • Pack the cucumbers into the mason jars pretty tightly – they hold about 3 or so cucumbers per jar<\/span><\/div><\/li>
    • Put 1 tsp of dill see into each jar<\/span><\/div><\/li>
    • Make sure all the salt has dissolved in the brine. If not stir some more and let it sit for 5 minutes. <\/span><\/div><\/li>
    • Pour the contents of the pitcher through a strainer into another container – keeping the brine!<\/span><\/div><\/li>
    • Spoon the seed\/herbs into the mason jars. Try to get a bit of everything into each jar<\/span><\/div><\/li>
    • Fill the jars with the brine to about \u00bc inch from the rim. Make sure the cucumbers are covered<\/span><\/div><\/li>
    • Put the lids on the Mason jars tightly and shake each jar to mix up the contents<\/span><\/div><\/li>
    • Put the jars in the refrigerator for at least 3-4 days before tasting.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":291,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[21],"tags":[],"class_list":["post-288","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=288"}],"version-history":[{"count":0,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/288\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/media\/291"}],"wp:attachment":[{"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}