Quick Sweet Pickles
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 32
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 233
- Total: 5 hr 25 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 5 min
Ingredients
6 kirby cucumbers or 2 regular cucumbers
1/4 cup kosher salt
1 cup water
1 cup rice vinegar
1/2 cup sugar
1 tablespoon coriander seed
1 tablespoon mustard seed
1 tablespoon whole allspice berries
1 cinnamon stick
3 cloves
1 bay leaf
Directions
- Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
- In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.