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 make…a 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 comment…the pickles I made are thicker with bright green skin and white flesh and look MUCH BETTER than the pickles in the photo!
From EatingWell: 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.
3 Reviews for Quick Pickles