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Quick Pickles

Prep and cook time: 15-20 minutes

Cure time: a minimum of 2 hours

Recipe makes: 4 jars

What you need:

  • 2 hothouse cucumbers
  • 1 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 1-1/2 cups water
  • 1 teaspoon dried dill weed
  • 1 teaspoon mustard seed

Equipment and supplies:

  • Knife and cutting board
  • Measuring cups and spoons
  • Medium saucepan
  • 4 small Mason jars (or any jar/container with a tight-fitting lid)

What to do:

  1. Slice cucumbers into ¼-inch thick rounds.
  2. Combine vinegars, water, dill, and mustard seed in a medium saucepan. Bring to a boil. Boil for 1-2 minutes, then turn off heat. Allow to cool for 10 minutes.
  3. Place cucumbers into jars, making sure to fill each jar almost all the way with cucumbers. Pour pickling liquid over cucumbers until they are fully submerged in the liquid. Put the lids onto each jar.
  4. Refrigerate for a minimum of 2 hours (overnight is best).

Nutritional analysis (per serving):

  • 35 calories
  • 1g protein
  • 0g fat
  • 0g sat. fat
  • 8g carbohydrate
  • 1g fiber
  • 0mg cholesterol
  • 0mg sodium
  • 2g sugars

Serves: 4 jars

Serving size: 1/4 cup of pickles

You can store unopened jars of pickles in the refrigerator for up to 3 weeks.

Date reviewed: November 2015
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