Quick pickles (or fridge pickles) are vegetables pickled in vinegar, water, salt, sugar and spices, then stored in the fridge for summer scoffing, which is just about as long as they should last. Super-fresh vegetables work best. These dill pickles are ready to eat after 2-3 days.
- Cut snack-sized cucumbers into spears to pack into 2 medium-sized sterilised jars, along with fresh dill fronds and stems.
- Heat ¾ cup white vinegar, 1 cup water, 2 Tbsp sugar, 1 Tbsp salt, 1 tsp each of coriander and dill seeds and 1 tsp peppercorns, until boiling.
- Fill jars, seal with lids, cool and refrigerate. Eat after 2-3 days.