Quick Pickles
Just like the name, these fast, fresh and tangy pickles will be a regular in your refrigerator. The sharp, dill flavor pairs well with burgers, sandwiches and on your favorite cheese plate
Servings 8 people
Ingredients
- 6-8 small cucumbers
- 1 tablespoon pickling salt
- 1 tablespoon fresh dill chopped
- 1/2 cup white vinegar or apple cider vinegar
Instructions
- Wash your cucumbers. Ideally, you can find some small, super fresh cukes from your favorite farmer's market
- Thinly slice the cucumbers. I use my trusty mandoline for this (always with the guard)
- Add the cucumber slices to glass jars, filling them up to the top
- Chop the dill
- Grab the salt - I use the Morton's Pickling salt. It's readily available in grocery stores
- Add the salt and dill to the cucumber slices
- Add the white (or cider) vinegar and give the jar a good shake
- Refrigerate for at least 30 minutes and up to a few days. Serve and enjoy!
Notes
This recipe is adapted from a Smitten Kitchen recipe