Rating: 4.2 stars
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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.

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

about 1/4 cup
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.

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