Quick Pickled Cucumbers

This recipe is from the Chicago Tribune and makes delicious, homemade pickles. They are done for flavor rather than preservation so you avoid the complex canning process.

My neighbor first gave me a jar and I’ve been hooked ever since. These keep in your refrigerator for up to 10 days.

Add sugar to taste.

Bon Appetit!

Prep: 10 minutes Cook: 2 minutes Chill: 1 hour Makes: 1 pint

1 cup cider vinegar

1/2 cup water, plus more, if needed

2 teaspoons each: kosher salt, pickling spice (see recipe below)

1 large cucumber, cut into 1/4-inch slices

Combine cider vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.

Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.

Nutrition information: Per 2 slices: 3 calories, 0% of calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g protein, 80 mg sodium, 0 g fiber.

I checked at 7 stores and I couldn’t find pickling spices so I gave up and made my own! Here is the recipe.

2 Cinnamon Sticks, broken

1 TB. mustard seeds

2 TSP. black peppercorns

1 TSP. whole cloves

1 TSP. whole allspice

1 TSP. juniper berries

1 TSP. whole mace - crumbled

1 TSP. dill seeds

4 dried bay leaves

1 small piece dried ginger

Mix all the ingredients and store in a airtight jar for up to 2 months.