15 Minute Pickles
Featured Pinch Tips Video
- 1 1/2 c
- 1 c
- white vinegar
- 1 Tbsp
- pickling salt or non-iodized salt
- 3/4 tsp
- pickling spice
- medium cucumbers, cut in 1/4 inch slices
- medium onion, sliced (1 cup)
- medium red or green bell pepper, sliced (1 cup)
1In medium saucepan, combine sugar, vinegar, salt and pickling spice. Bring to a boil.
2Meanwhile, place cucumber slices, onion and peppers in alternate layers in clean 1-quart glass jar or plastic container with lid, packing tightly.
3Pour 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.
4Pickles are ready to eat in 1 day, but taste best in 3 days.
5Storage is good for up to 2 weeks.