Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Canning, Make Ahead, Pickling, Snacks, Vegan, Vegetarian
Yields or Serves:
Tags: Canning, Celery Seeds, Cider Vinegar, Cucumbers, Glass Jar, Hot Peppers, http://newcanaan.patch.com/groups/victoria-hart-glavins-blog/p/victorias-quick-pickles_44ca8ccf, http://parkslope.patch.com/groups/victoria-hart-glavins-blog/p/victorias-quick-pickles, http://whiteplains.patch.com/groups/victoria-hart-glavins-blog/p/victorias-quick-pickles_ee183ac1, http://wilton.patch.com/groups/victoria-hart-glavins-blog/p/victorias-quick-pickles_3d693549, Kosher Salt, Make Ahead, Mustard Sauce, Onions, Pickles, Pickling, Pickling Cucumbers, Quick Pickles, Refrigerator, Saucepan, Snacks, Spicy, Sugar, Vegan, Vegetarian, Victoria Hart Glavin, Victoria's Quick Pickles, White Onion, White Onions, White Vinegar
Quick Pickles
I love to make my own pickles. I think they’re better than the store bought ones. If you want to make them spicy then add the hot peppers of your choice.
INGREDIENTS
3 Thinly Sliced Unpeeled Small Pickling Cucumbers
1 Thinly Sliced White Onion
1/2 Cup Sugar
1/2 Cup White Vinegar
1/2 Cup Cider Vinegar
2 Teaspoons Kosher Salt
1 Teaspoon Mustard Seeds
1 Teaspoon Celery Seeds
4 Hot Peppers Cut In Half
In a large size sterilized glass jar layer the cucumbers, onions and hot peppers (if you are using the hot peppers). Set aside. In a medium size saucepan heat the sugar, vinegars, kosher salt, mustard seeds and celery seeds over a medium heat. Stir just until the sugar dissolves. Pour the heated vinegar mixture over the cucumbers and onions (and hot peppers if using). Set aside and let cool. Place the lid on the jar and put in the refrigerator for several days before serving. Makes about 1 quart.
