Quick Pickles

Quick Pickles

Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickles have the perfect balance of sour and sweet - though closer to a "bread and butter" taste, they still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.

Recipe from EatingWell
SERVINGS
4
YIELD
16 servings, about 1/4 cup each
PREP TIME
10 mins
TOTAL TIME
45 mins

Quick Pickles

Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickles have the perfect balance of sour and sweet - though closer to a "bread and butter" taste, they still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.

Recipe from EatingWell
Recipe from EatingWell
Ingredients
  • 1 1/4  pounds pickling cucumbers, trimmed and cut into 1/4-inch slices
  • 1 1/2  teaspoons salt
  • 1   cup cider vinegar
  • 1   cup white vinegar
  • 1   cup light brown sugar
  • 1   cup slivered onion
  • 2   cloves garlic, slivered
  • 1   teaspoon dill seed
  • 1   teaspoon mustard seed
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Directions
1. 
Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
2. 
Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.
Tip:
1. 
MAKE AHEAD TIP: Cover and refrigerate for up to 10 days.

nutrition information

Per Serving: cal. (kcal) 10, carb. (g) 2, fiber (g) 1, pro. (g) 1, Potassium (mg) 16, Percent Daily Values are based on a 2,000 calorie diet
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