Recipe courtesy of Ree Drummond

Homemade Pickles

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  • Level: Easy
  • Total: 12 hr 15 min (includes pickling time)
  • Active: 15 min
  • Yield: 1 quart pickles
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Special equipment:
a wide-mouth quart-size mason jar
  1. To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
  2. Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

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