Quick Pickles

Nutritional labelNote: If you try this recipe, get a grownup’s help because it requires using a knife and the stove.

Prep time: 15-20 minutes

Cure time: At least 2 hours

What you need:
  • 2 hothouse cucumbers
  • 1 cup apple cider vinegar
  • ½ cups white vinegar
  • 1½ cup water
  • 1 teaspoon dried dill weed
  • 1 teaspoon mustard seed
Equipment and supplies:
  • Knife and cutting board
  • Measuring cups and spoons
  • Medium saucepan
  • 4 small Mason jars (or any jar/container with a tight-fitting lid)
What to do:
  1. Slice cucumbers into ¼-inch thick rounds.
  2. Combine vinegars, water, dill, and mustard seed in a medium saucepan.
  3. Bring to a boil. Boil for 1-2 minutes, then turn off heat.
  4. Allow to cool for 10 minutes.
  5. Place cucumbers into jars, making sure to fill each jar almost all the way with cucumbers.
  6. Carefully pour pickling liquid over cucumbers until they are fully covered by the liquid.
  7. Put the lids onto each jar.
  8. Refrigerate for a minimum of 2 hours (overnight is best).

How much does this recipe make? 4 jars of pickles

You can store unopened jars of pickles in the refrigerator for up to 3 weeks.

Reviewed by: Rupal Christine Gupta, MD