Real Recipes From Real Home Cooks ®

15 minute pickles

★★★★★ 1
a recipe by
Sharron Boerum
Beaumont, CA

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.

★★★★★ 1
prep time 15 Min
method Stove Top

Ingredients For 15 minute pickles

  • 1 1/2 c
  • 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)

How To Make 15 minute pickles

  • 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.