15 Minute Pickles

Sharron Boerum

By
@slboerum

These pickles are not "canned", but can be stored in jars just the same, or even in a tightly covered bowl. Ready in 1 day, but taste best after 3 days. Will last for 2 weeks.


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Rating:

Prep:

15 Min

Method:

Stove Top

Ingredients

1 1/2 c
sugar
1 c
white vinegar
1 Tbsp
pickling salt or non-iodized salt
3/4 tsp
pickling spice
2
medium cucumbers, cut in 1/4 inch slices
1
medium onion, sliced (1 cup)
1
medium red or green bell pepper, sliced (1 cup)

Directions Step-By-Step

1
In medium saucepan, combine sugar, vinegar, salt and pickling spice. Bring to a boil.
2
Meanwhile, place cucumber slices, onion and peppers in alternate layers in clean 1-quart glass jar or plastic container with lid, packing tightly.
3
Pour hot syrup into jar to cover vegetables. If needed, run table knife between pickles and jar to release air bubbles. Close jar with lid; refrigerate.
4
Pickles are ready to eat in 1 day, but taste best in 3 days.
5
Storage is good for up to 2 weeks.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy