- Level: Easy
- Yield: about 2 quarts pickles
- Nutritional Analysis Per Serving (Serving Size: 1 of 20 servings)
Calories: 19
Total Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 4 g
Dietary Fiber: 0 g
Sugar: 2 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 97 mg - Total: 1 hr 30 min (includes cooling time)
- Active: 10 min
- 1 1/4 cups apple cider vinegar
- 1 1/4 cups water
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black peppercorns
- 1 small bay leaf
- 1 teaspoon red chile flakes, optional
- 4 to 5 Kirby cucumbers, quartered into spears to fit your jars OR 3/4 of a pineapple, cut into spears to fit your jars
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- Whip up these crisp, tangy quick pickles in minutes and let vibrant flavors transform simple cucumbersor pineappleinto an irresistible snack that elevates any meal! In a nonreactive stockpot over medium-high heat, bring the vinegar, water, sugar, salt, peppercorns, and bay leaf (and chile flakes, if using) to a boil, stirring until the sugar dissolves. Add the cucumbers (or pineapple), then remove from the heat and let cool completely. Transfer to an airtight container and refrigerate until serving. Drain before serving. (Pickles keep, refrigerated, about 2 weeks.)
Adapted from "The Comfort Table" by Katie Lee Joel, Gallery Books 2008. Provided courtesy of Katie Lee. All rights reserved.
