Homemade Pickles

Here are two ways to make homemade pickles and pickled veggies without canning. They can be kept in the fridge for 2 weeks.

Homemade Pickles Version 1

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Quick Sweet Pickled Veggies

0 from 0 votes
Course Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword homemade pickles, sweet pickled veggies
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

Homemade Pickles Version 2

Dana white nutrition logo

Dill Pickles – Refrigerator Style

0 from 0 votes
Course Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword homemade dill pickles, pickles without canning
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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