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.
Servings: 16 servings, about 1/4 cup each
pickling cucumbers, trimmed and cut into 1/4-inch slices
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.
Calories 10, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, Potassium 16 mg.
Percent Daily Values are based on a 2,000 calorie diet