Sweet-and-Sour Quick Pickles

Name: Sweet-and-Sour Quick Pickles
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT6H10M0.000S
Yield: 1 quart
Ingredients: 12 to 14 ounces Persian, kirby or English cucumbers, sliced (see Cook's Note); 4 to 6 dill sprigs; 1 1/4 cups apple cider vinegar; 3/4 cup water; 6 tablespoons sugar; 1 tablespoon kosher salt; 1 1/2 tablespoons whole-grain mustard

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Level: Easy

Total: 6 hr 10 min (includes chilling time)
Active: 10 min

Yield: 1 quart

Inspired by classic bread-and-butter pickles, these sweet-and-sour pickles are a bit more sour than sweet with a hint of mustard and dill. Apple cider vinegar lends a fruitier flavor to the no-cook brine than white vinegar, which is often used for making cucumber pickles.

Level: Easy

Total: 6 hr 10 min (includes chilling time)
Active: 10 min

Yield: 1 quart

Ingredients

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12 to 14 ounces Persian, kirby or English cucumbers, sliced (see Cook's Note)

4 to 6 dill sprigs

1 1/4 cups apple cider vinegar

3/4 cup water

6 tablespoons sugar

1 tablespoon kosher salt

1 1/2 tablespoons whole-grain mustard

Directions

Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

Cook’s Note

These quick pickles call for thin-skinned cucumbers, such as Persian, kirby or English. You can also use thick-skinned cucumbers, but I recommend partially peeling them to allow the brine to permeate the cucumber.