Quick Pickles

From: EatingWell

Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickles have the perfect balance of sour and sweet - though closer to a "bread and butter" taste, they still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.

Servings: 16 servings, about 1/4 cup each [63 G]
Prep: 10 mins
Total: 45 mins

Ingredients

1 1/4 pounds pickling cucumbers, trimmed and cut into 1/4-inch slices [625 G]
1 1/2 teaspoons salt
1 cup cider vinegar [250 ML]
1 cup white vinegar [250 ML]
1 cup light brown sugar [217 G]
1 cup slivered onion [182 G]
2 cloves garlic, slivered
1 teaspoon dill seed
1 teaspoon mustard seed

Directions

1. Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.

2. Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.

Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 10 days.

Nutrition Facts

Calories 10, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, Potassium 16 mg.
Percent Daily Values are based on a 2,000 calorie diet