Description
Deliciously sweet and tangy, these pickles make the perfect accompaniment to summer barbecues and sandwiches.
Ingredients
Scale
- 4 cups of sliced cucumbers (preferably pickling cucumbers)
- 1 cup of thinly sliced onions
- 1 cup of apple cider vinegar
- 1 cup of sugar
- 1 tablespoon of salt
- 1 teaspoon of mustard seeds
- 1 teaspoon of celery seeds
- 1 teaspoon of dill seeds
- Optional: 1/2 teaspoon of red pepper flakes
Instructions
- Wash the cucumbers thoroughly.
- Slice the cucumbers into rounds or spears.
- Mix together the vinegar, sugar, salt, mustard seeds, celery seeds, dill seeds, and optional red pepper flakes in a large bowl.
- Layer the cucumber and onion slices in a clean glass jar.
- Pour the vinegar mixture over the packed cucumbers and onions.
- Seal the jar tightly and place it in the refrigerator for 24 hours.
Notes
For a vegan alternative, use sugar processed without bone char. Feel free to experiment with other crunchy vegetables like carrots or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 22g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg