Name: Quick Pickles
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT12H20M0.000S
Yield: 1 quart
Ingredients: 1 1/2 cups cider vinegar; 1/2 cup brown sugar; 1 tablespoon crushed red pepper flakes; 1 tablespoon celery seeds; 1 tablespoon coriander seeds; 1 tablespoon mustard seeds; 1 tablespoon minced fresh dill; One 12-ounce cucumber, sliced into thin discs; 1 jalapeño, seeded and sliced thinly, optional; 1/2 small onion, thinly sliced

Directions

Special equipment:

a wide-mouth quart size Mason jar

Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
Cover and refrigerate for at least 12 hours or up to 7 days.

On Tonight

Quick Pickles

Special equipment:

Categories:

Related Pages