Quick Pickles
Recipe from EatingWell

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.

Quick Pickles

by 6  people

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  • 1 1/4  pounds 
    pickling cucumbers, trimmed and cut into 1/4-inch slices
  • 1 1/2  teaspoons 
  • 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
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.
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.

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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