Quick Pickles

Rating: 4.2 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

total:
45 mins
Servings:
16

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

Serving Size: about 1/4 cup
Per Serving:
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.
Exchanges:

free food

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Reviews (4)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
faminar
Rating: 4 stars
10/31/2011
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
EatingWell User
Rating: 4 stars
10/30/2011
Yummy! Read More
Healthy eater
Rating: 5 stars
07/20/2020
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
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KP2828
Rating: 3 stars
09/10/2017
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
EatingWell User
Rating: 5 stars
09/28/2014
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
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