Quick Pickles

Quick Pickles

Makes about 1 quart
Where winter hits hard, people really value seasonal fresh produce. Some preserve the summer bounty using the freezer or a dehydrator. Others make pickles, and quick pickling is really easy! Keep these quick pickles in your refrigerator for up to 1 month.
  • 3 unpeeled small pickling cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/2 cup cider vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
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Layer cucumbers and onions in a large sterilized jar; set aside.

In a saucepan, heat sugar, vinegars, salt, mustard seeds and celery seeds over medium heat, stirring just until sugar dissolves.

Pour vinegar mixture over cucumber and onions in jar and set aside to let cool. Cover and refrigerate for several days before serving.
Nutritional Info: 
Per Serving: Serving size: 1/4 cup, 40 calories (0 from fat), 240mg sodium, 9g carbohydrates, (1 g dietary fiber, 8g sugar), 1g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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