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.

Makes 16 servings, about 1/4 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 10 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrate; 1 g protein; 1 g fiber; 1 mg sodium; 16 mg potassium.

0 Carbohydrate Servings

Exchanges: free food

MAKE AHEAD TIP: Cover and refrigerate for up to 10 days.

Easy and delicious! They're not kidding--you won't want to buy store pickles again.

, Nashville, TN

How do I store pickles after 10 days?

Anonymous, Winamac, IN