Homemade Pickles
- Level: Easy
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 85
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 20
- Dietary Fiber
- 0
- Sugar
- 18
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 3
- Total: 12 hr 15 min (includes pickling time)
- Active: 15 min
Ingredients
1 1/2 cups rice wine vinegar
1/2 cup honey
1 tablespoon crushed red pepper flakes
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 English cucumber, thinly sliced into rounds
1/2 small red onion, thinly sliced
Directions
Special equipment:
a wide-mouth quart-size mason jar- 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.
- 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.