Quick Pickles
AuthorMelissa JoyDifficultyBeginnerWash the cucumbers well and slice into rounds. I left the skin on for color and texture, but sample your cucumbers first to make sure the skin is not bitter.
Slice the sweet onion into 1 inch pieces.
Crush the garlic cloves with the flat side of a knife.
Layer the cucumbers and onions into a full size mason jar, placing the garlic and fresh dill throughout the jar as evenly as possible.
Bring the vinegar, sugar and salt to a boil in a small pan. Stir until the sugar is completely dissolved.
Cool the liquid before adding it to the jar of cucumbers.
Add filtered water until the cucumbers are covered.
Put the lid on the jar and store in the fridge. You can eat them at any point, but I like to wait 24 hours for maximum pickliness.
They can be kept in the fridge for a few weeks, assuming they aren't eaten immediately.
Ingredients
Directions
Wash the cucumbers well and slice into rounds. I left the skin on for color and texture, but sample your cucumbers first to make sure the skin is not bitter.
Slice the sweet onion into 1 inch pieces.
Crush the garlic cloves with the flat side of a knife.
Layer the cucumbers and onions into a full size mason jar, placing the garlic and fresh dill throughout the jar as evenly as possible.
Bring the vinegar, sugar and salt to a boil in a small pan. Stir until the sugar is completely dissolved.
Cool the liquid before adding it to the jar of cucumbers.
Add filtered water until the cucumbers are covered.
Put the lid on the jar and store in the fridge. You can eat them at any point, but I like to wait 24 hours for maximum pickliness.
They can be kept in the fridge for a few weeks, assuming they aren't eaten immediately.