Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Print
homemade quick pickles
By:
Heather Bursch
Ingredients
1
tablespoon
of salt
1/2
cup
white distilled vinegar
1
cup
of water
1
English cucumber sliced thin
1/8-1/4 inch on my Mandoline
1/2
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.
Instructions
In a small saucepan whisk together vinegar, salt, water, caraway seeds and pepper berries until salt dissolves and liquid comes to a boil.
Place your chopped cucumbers and dill into your jar.
Pour hot liquid over cucumbers and dill and put on the lid.
Let it cool on the counter.
When cooled to room temperature, tip upside down a few times and then place in refrigerator.
Pickles can be eaten an hour after refrigeration but are best after 24 hours and up to a month.
shemadeitshemight.com