homemade quick pickles
Author: Heather Bursch
  • 1 tablespoon of salt
  • ½ cup white distilled vinegar
  • 1 cup of water
  • 1 English cucumber sliced thin (1/8-1/4 inch on my Mandoline)
  • ½ teaspoon caraway seeds
  • 6 pepper berries
  • 1-2 tablespoons of roughly chopped fresh dill
  • Optional: 1 teaspoon of sugar
Replace cucumbers with red onion slices or fennel slices. Or a combination of all.
  1. In a small saucepan whisk together vinegar, salt, water, caraway seeds and pepper berries until salt dissolves and liquid comes to a boil.
  2. Place your chopped cucumbers and dill into your jar.
  3. Pour hot liquid over cucumbers and dill and put on the lid.
  4. Let it cool on the counter.
  5. When cooled to room temperature, tip upside down a few times and then place in refrigerator.
  6. Pickles can be eaten an hour after refrigeration but are best after 24 hours and up to a month.
Recipe by She Made It She Might at https://shemadeitshemight.com/2018/09/21/lamb-burgers-with-homemade-pickles/