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Quick Pickles

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  45 Minutes
  16 servings, about 1/4 cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 10 days.
1 1/4 pounds  pickling cucumbers, trimmed and cut into 1/4-inch slices
1 1/2 teaspoons  salt
1 cup  cider vinegar
1 cup  white vinegar
1 cup  light brown sugar
1 cup  slivered onion
2 cloves  garlic, slivered
1 teaspoon  dill seed
1 teaspoon  mustard seed
Quick Pickles Recipe at
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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   16 servings, about 1/4 cup each
Calories: 10
Sodium: 1mg
Fiber: 1g
Carbohydrates, Total: 2g
Protein: 1g
% Cal. from Fat: 0%
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