Quick Pickles

Quick PicklesQuick 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.


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.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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