Quick Sweet Pickles

TOTAL TIME: 5 hr 25 min
Prep: 20 min
Inactive Prep: 5 hr
Cook: 5 min
 
YIELD: 1 quart
LEVEL: Easy

ingredients

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Directions

Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.

In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.

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  • on June 03, 2011

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    Even simpler, skip the brine. Slice 3 to 4 small pickling cucumbers, not too thinly. Stir together 1/2 cup white wine vinegar, 1 tsp. salt and 2 tsp. sugar, until the solids dissolve. Pour over the cucumbers and toss with snipped fresh dill, as much as you like. These fresh pickles keep just a couple of days.

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