Friday, July 9, 2010

Quick Pickles

Serves: 16 
Total Time: 45 min


1 1/4 pound(s) pickling cucumbers, trimmed and cut into 1/4-inch slices
1 1/2 teaspoon(s) salt
1 cup(s) cider vinegar
1 cup(s) white vinegar
1 cup(s) light brown sugar
1 cup(s) slivered onion
2 clove(s) garlic, slivered
1 teaspoon(s) dill seed
1 teaspoon(s) mustard seed


1.  Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
2.  Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.

Pickling on Foodista

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