Love eating pickles? Here’s a super easy and quick pickles recipe by Everyday Food. It’s sweet, sour, salty, and crunchy just how you like it. You can have it as a snack or add it to your sandwich, salad, dip, or pizza! It’s addicting – I’m sure you’ll keep on making it at home from now on.
Ingredients
- 3 cups of white vinegar
- 1 1/2 cups of sugar
- 2 teaspoons of coarse salt
- 1/2 teaspoon of mustard seed
- 1/2 teaspoon of celery seed
- 2 to 4 small red chiles (optional)
- 1/8 teaspoon of ground turmeric
- 1 1/2 cups of fresh dill fronds
- cucumber
- jars
Note: You should pick cucumbers with fewer seeds and thinner skins. Choose small Kirby cucumbers or large European ones.
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Instructions
Step 1:
Slice the cucumbers about eight of an inch thick. You can also cut them in wedges if you want to. You can also slice them lengthwise if you want to. Place them in a colander and sprinkle them with a tablespoon of coarse salt. Toss the cucumbers with the salt and place them in the refrigerator for about 3 hours. You can also add a bunch of ice to help them get even crisper.
Step 2:
After 3 hours, rinse the cucumbers to remove excess salt.
Step 3:
Layer the cucumbers into the jars with some dill.
Step 4:
Make the brine. In a medium pot over heat, add three cups of white vinegar, 1 1/2 cups of sugar, 2 teaspoons of coarse salt, 1/2 teaspoons of mustard seed, 1/2 teaspoon of celery seed, and 1/8 teaspoon of turmeric. Stir until the sugar dissolves, then let it come to a boil.
Step 5:
Once boiling, transfer to a measuring cup and fill the jars. Make sure the vegetables are completely submerged and the liquid doesn’t come too far up to the top. Leave at least half an inch of headroom. Let them cool to room temperature before covering them with the lids.
Super Easy and Quick Pickles Recipe
