Sweet and Spicy Quick Pickles
The quick pickle is a thing of beauty. They’re ready in about 24 hours, they involve zero fermenting and zero canning and last for almost a week in the fridge!
  • 2large cucumbers
  • 1 red onion
  • 1 1/2 cups white vinegarI like to add a splash of apple cider vinegar
  • 1/2cup honey
  • 1 scant TBSP salt
  • 1tsp celery salt
  • 1tsp red pepper flakesadd more if you like spicy things
  • 1 1/2 cups ice cubes
  1. slice the cucumbers and onions and toss together in a mixing bowl
  2. in a sauce pan bring the vinegar, honey, pepper flakes, celery seed and salt to a boil and remove from the heat
  3. stir in the ice until it’s melted
  4. cool until lukewarm
  5. pack the cucumbers in the quart jars and pour the cooled brine over them, don’t worry if there isnt enough brine the salt in the brine will bring out the juice of the cucumbers making more brine
  6. add lids and refrigerate for at least 24 hours
  7. keep in the fridge and use within 5 days
Recipe Notes
  • You will need two quart jars with matching lids to store them in