Homemade Pickles

 

Quick Sweet Pickled Veggies
½ cup apple cider vinegar
½ cup granulated sugar
1 cup water
2 teaspoons kosher salt
4 cups thinly sliced vegetables (such as cucumbers, red onion, radishes and carrots)

In a small saucepan, combine vinegar, sugar, water and salt. Bring to a boil and allow sugar to dissolve.  Stir in vegetables; turn off heat and allow to sit on the stove for 10 minutes. Transfer to a glass jar and cool on the counter. Store in the refrigerator for up to 2 weeks.


Dill Pickles – Refrigerator Style
1 cup white wine vinegar
¼ cup granulated sugar
2 cups water
4 teaspoons kosher salt
4 large garlic cloves, peeled
2 teaspoons black peppercorns
8 cups sliced pickling cucumbers
1 ½ cups fresh dill

In a large saucepan combine vinegar, sugar, water, salt garlic and pepper. Bring to a boil and simmer for 2 to 3 minutes until sugar and salt are dissolved. Add cucumbers and dill and toss. Turn off heat and allow to sit on the stove for 10-15 minutes. Transfer to a glass jar and cool on the counter. Store in the refrigerator for up to 2 weeks.

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