Quick Pickles Recipes

QUICK PICKLES

Quick Pickles image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Steps:

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

QUICK PICKLES

Quick Pickles image

Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.

Provided by Martha Rose Shulman

Categories easy, condiments, pickles, side dish

Time 40m

Yield About 2 cups

Number Of Ingredients 4

Ingredients

4 small firm cucumbers, such as Kirby or Persian, peeled or scrubbed, sliced 1/8-inch thick
1 tablespoon sugar
1 1/2 teaspoons fine sea salt
1 tablespoon rice vinegar

Steps:

Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1432 milligrams, Sugar 16 grams

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