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
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 Publisher. All rights reserved.
nutrition information per serving
10 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 1mg sodium; 2g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.