This article details a straightforward method for making quick pickles, emphasizing that the entire process can be completed in just minutes. To achieve the crunchiest and freshest pickles, cucumbers are thinly sliced and soaked in a mustard-vinegar brine. In addition to the pickles, a refreshing potato salad is created by combining these pickles with boiled potatoes and dill, suitable for summer meals. The author recommends using larger red or Yukon Gold potatoes for their superior flavor and texture, while advising against small, less absorbent varieties.
Buckle up, we're making pickles ourselves. This process doesn't have to take days. In fact, you only need a matter of minutes to yield the crunchiest, freshest, tangiest pickles in all the land.
Just thinly slice cucumbers, then quickly soak them in a mustard-vinegar brine. That's it. Toss these with boiled potatoes and lots of dill-and you have the potato salad of the summer.
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