Sweet-and-Sour Quick Pickles
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 211
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 41
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 1098
- Total: 6 hr 10 min (includes chilling time)
- Active: 10 min
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
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.