Pickles are an all American classic, for sure! And of course, it’s a great way to get veggies into our diet. Making quick pickles is pretty easy with the following recipe and also crunchy and delicious with this sweet & salty combination. Check out the recipe below to discover how to get ‘extra-crunchy’ pickles. In addition to pickling cucumbers, you can also pickle other vegetables using the same recipe, such as cauliflower, green beans (dilly beans!), sliced carrots, beets, and red onions! If you feel creative, you can also play around with the seasonings by adding some hot pepper flakes or ginger and so on… One of the great health benefits of this recipe, in addition to the vegetable (!) is the apple cider vinegar has so many healing properties.
- 1 1/2 cup apple cider vinegar
- 1/4 cup honey
- 6 tsp sea salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 4/3 tsp dill seeds
- 2 cups hot water
- 2 cups pickling or small cucumbers, chopped discard the ends
- 3/4 cup fresh dill
- 2 cloves of garlic Optional
- Place chopped cucumbers in colander and mix with 2 tsp sea salt. Mix well and let sit in colander (over bowl or plate to catch liquid that drains) for 1-2 hours.
- Rinse cucumbers and set aside.
- In large glass mixing bowl, add vinegar, honey, 4 tsp sea salt, mustard seeds, coriander seeds, dill seeds, and hot water. Stir until salt and honey are completely dissolved.
- Add cucumbers, fresh dill, and garlic (optional) to mixing bowl and stir.
- Submerge ceramic or glass plate over pickles to keep them under water level.
- Cover bowl and refrigerate overnight.
- After allotted time, remove pickles and pickling mixture from mixing bowl and add to jar, cover, and leave in fridge. Enjoy!
You'll notice that the first step in this recipe is to salt the cucumber pieces for 1-2 hours. This helps to drain out moisture from the cucumbers to create crunchier pickles!