Quick Pickles
Prep time 20 minutes
Cook time 5 minutes
Ready in 25 minutes
Makes 10 servings
Ingredients
- 1 (14 oz) pkg mini cucumbers
- 1/2 tbsp salt
- 1 cup sugar
- 2 cups apple cider vinegar
- 1/2 tbsp whole cloves
- 1 star anise
Directions
1. Slice the cucumbers into ΒΌ-inch rounds and toss in a large, glass bowl with the salt.
2. Meanwhile, set the sugar and apple cider vinegar in a saucepan with the cloves and star anise. Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, 5 min.
3. Allow the apple cider vinegar mixture to cool slightly before pouring mixture over the salted sliced cucumbers. Allow mixture to steep, 10 min. (For a more intense flavor, leave cucumbers in brine longer.) Serve pickles chilled or immediately at room temperature. Pickles will last for 3 days, covered, in the refrigerator.
2. Meanwhile, set the sugar and apple cider vinegar in a saucepan with the cloves and star anise. Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, 5 min.
3. Allow the apple cider vinegar mixture to cool slightly before pouring mixture over the salted sliced cucumbers. Allow mixture to steep, 10 min. (For a more intense flavor, leave cucumbers in brine longer.) Serve pickles chilled or immediately at room temperature. Pickles will last for 3 days, covered, in the refrigerator.
Notes
Adjust salt to your taste.
Nutrition
Per serving: 94 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 353mg sodium, 22g carbohydrate, 0g fiber, 21g sugar, 0g protein
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