Quick Pickles

3 Reviews
From: EatingWell Magazine May/June 2007

Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickles have the perfect balance of sour and sweet—though closer to a “bread and butter” taste, they still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.

Ingredients 16 servings

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  • 1 1/4 pounds pickling cucumbers, trimmed and cut into 1/4-inch slices
  • 1 1/2 teaspoons salt
  • 1 cup cider vinegar
  • 1 cup white vinegar
  • 1 cup light brown sugar
  • 1 cup slivered onion
  • 2 cloves garlic, slivered
  • 1 teaspoon dill seed
  • 1 teaspoon mustard seed

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 10 days.

Nutrition information

  • Serving size: about 1/4 cup
  • Per serving: 10 calories; 0 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 72 IU vitamin A; 3 mg vitamin C; 10 mg calcium; 0 mg iron; 0 mg sodium; 16 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 3

September 28, 2014
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By: EatingWell User
Quick, Easy, Delicious! I've never made pickles before, so I chose this recipe because it seemed fool-proof, and it was! Not only that, it was very quick to makeGǪa half hour, including clean-up. I made the recipe exactly as presented, and did not have enough brine to cover the pickles, so I went back and made a double batch (so, 3x as much, 1 1/2 cups, in total), and that was about right. Next time I might add another clove of garlic and a few slivers of onion for a little more zest, but as they are, the pickles are crisp, tangy, slightly sweet, and delicious! I packed them in a recycled pickle jar and will enjoy them for snacks and with sandwiches. One last commentGǪthe pickles I made are thicker with bright green skin and white flesh and look MUCH BETTER than the pickles in the photo! Pros: quick, easy, well-balanced taste Cons: disappear quickly
July 27, 2010
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By: EatingWell User
Yummy!
September 04, 2009
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By: faminar
very good! [ used pickling spice mix and white vinegar with spenda]. i eat them them at night while reading emails and morning blood sugar is within normal range. sure my husband will say "too spicy" but perfect for me.