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!
Prep Time15 minutes mins
Cook Time5 minutes mins
refrigeration24 minutes mins
Total Time1 day d
Course: Appetizer, Condiment, Snack, Vegetables
Cuisine: American, Paleo, Vegetarian
Servings: 16 servings
Calories: 44kcal
- 2 large cucumbers
- 1 red onion
- 1 1/2 cups white vinegar I like to add a splash of apple cider vinegar
- 1/2 cup honey
- 1 scant TBSP salt
- 1 tsp celery salt
- 1 tsp red pepper flakes add more if you like spicy things
- 1 1/2 cups ice cubes
slice the cucumbers and onions and toss together in a mixing bowl
in a sauce pan bring the vinegar, honey, pepper flakes, celery seed and salt to a boil and remove from the heat
stir in the ice until it's melted
cool until lukewarm
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
add lids and refrigerate for at least 24 hours
keep in the fridge and use within 5 days
- You will need two quart jars with matching lids to store them in
Calories: 44kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 175mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.2mg