Quick Pickles
- Level: Easy
- Total: 12 hr 20 min (includes pickling time)
- Active: 20 min
- Yield: 1 quart
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- Level: Easy
- Total: 12 hr 20 min (includes pickling time)
- Active: 20 min
- 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.
