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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

10 calories; protein 0.5g; carbohydrates 2.1g; dietary fiber 0.5g; sugars 1.1g; vitamin a iu 71.8IU; vitamin c 3mg; folate 1.9mcg; calcium 10.1mg; iron 0.2mg; magnesium 1.1mg; potassium 16.1mg; sodium 0.5mg.

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 4 stars
Yummy! Read More
Rating: 5 stars
I have been making these for years. I think it originally ran in a 2007 issue. The only thing I do different is add a dash of turmeric with the mustard and dill. Get good pickle cucumbers I have used the Persian cucumbers in a pinch as well Read More
Rating: 3 stars
I would do it again but tweak it. I used pickling spice and no onions. I would used less cider vinger and brown sugar a tad sweet for my preferance. But they were k. Read More
Rating: 5 stars
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 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! Pros: quick easy well-balanced taste Cons: disappear quickly Read More