Quick Pickles

Nutritional label

Prep time: 15-20 minutes

  • 2 hothouse cucumbers
  • 1 cup apple cider vinegar
  • ½ cups white vinegar
  • 1½ cup water
  • 1 teaspoon dried dill weed
  • 1 teaspoon mustard seed
  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).

Servings: 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