Quick Pickles

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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.

 Quick Pickles
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 45 minutes

  • 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. Cover and refrigerate for up to 10 days.

  2. 16 servings, about 1/4 cup each

  3. 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.

  4. 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.

Nutritional Facts

Per serving
Saturated Fat
Monounsaturated Fat
Dietary Fiber
Added Sugars
free food
Carbohydrate Servings

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6 replies

ohneclue 2013-09-13 21:32:03 -0500 Report

PJ52, you're right — you don't drink the juice but the point I was trying to make and didn't do the best job of it, these become "sweet" pickles when you put that much sugar into them and it will be absorbed into the pickles themselves. Therefore, you have to account for the sugar in the recipe. Just like reading a label on sweet relish vs. dill relish. The sugar in the juice does migrate to the pickle chips or slices themselves. Thanks for your comments, I'll; try to be more careful in the future.

PJ52 2013-09-13 15:54:06 -0500 Report

Just a comment for "ohneclue" it is not 16 servings of brown sugar, as you don't drink the pickling juice (unless of course you want to)!!!

ohneclue 2013-09-10 18:21:37 -0500 Report

If you are assuming adding vinegar to a recipe will lower blood sugar, don't. The only vinegar tested that lowered blood sugar was apple cider vinegar so there's no reason to recommend recipes with balsamic vinegar (5 times the sugar of ACV), sherry (balsamic vinegar with sherry flavoring added so the same sugar) or rice wine vinegar and any other vinegar as having the same effect on blood sugar. Scientifically inaccurate. Plus you are way off on the sugar computation for CHO — 1 c brown sugar has 97.02 grams sugar and divided by 16 that equals 6 grams of sugar per serving for the sugar alone. NOTHING with more than 6 grams of brown sugar per serving could ever be considered a "free food"!