Quick Pickles
Makes about 1 quart
Time 10 min
Quick pickles are a great way to preserve seasonal produce without having to pull out a lot of canning equipment. Be sure to let the flavors meld for a few days before eating! You can keep these quick pickles in your refrigerator for up to 1 month.
Special Diets:
Ingredients
- 3 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
Method
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: 1/4 cup, 40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 240mg sodium, 9g carbohydrates (1g dietary fiber, 8g sugar), 1g protein.
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.
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Ingredients
- 3 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