Homemade pickles in just an hour
July 28, 2010|By James P. DeWan, Special to Tribune Newspaper
From the Chicago Tribune
Quick pickled cucumbers
Prep: 10 minutes Cook: 2 minutes Chill: 1 hour Makes: 1 pint
1 cup cider vinegar
1/2 cup water, plus more, if needed
2 teaspoons each: kosher salt, pickling spice
1 large cucumber, cut into 1/4-inch slices
1 Combine cider vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.
2 Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.
Nutrition information: Per 2 slices: 3 calories, 0% of calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g protein, 80 mg sodium, 0 g fiberw
