Quick & Easy Pickles

Let’s say some of the veggies in your garden underperformed this summer, like the green tomatoes clinging to the vines in my back yard. Or maybe you’re just sick of eating fresh cucumber after four months of harvesting the buggers. Either way, I have the answer: Pickling. Don’t worry, I haven’t turned all crazy live-off-the-land on you. I like a quick, easy pickle, aka a QUICKLE. This recipe gets you that vinegar-y snap in just a few hours, but tastes even better if you let it steep longer. So you can enjoy that produce now and later!

Cucumber Green Tomato Quickles

Cucumber and Green Tomato Quickles

Ingredients

  • about 1 lb small Cucumbers, sliced in rounds, or green Tomatoes, cut into eighths
  • 1/2 Onion, sliced
  • ¼ cup Coarse salt
  • ½ cup Apple cider vinegar
  • ½ cup White vinegar
  • 1 cup Sugar
  • 1 tsp Black pepper
  • 1 tsp Mustard seed
  • chopped fresh Dill
  • 1 Cinnamon stick

Directions

  • Place cucumbers or tomatoes and onions in a bowl, add salt, and toss. Set aside.
  • In a pot, bring vinegar, sugar, salt, pepper and spices to a boil; reduce heat and simmer until sugar is dissolved.
  • Pack veggies and onions into a clean mason jar (or this cool contraption from VacuVin). Pour vinegar over the veggies to cover. Seal and place in the fridge.
  • Wait a few hours, then enjoy! They’ll keep in the fridge for about a week.
Quick and Easy Pickles
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