Sweet-and-Sour Quick Pickles
- Level: Easy
- Yield: 1 quart
- Total Time: 6 hr 10 min (including chilling time)
- Active Time: 10 min
This recipe takes inspiration from traditional bread-and-butter pickles, offering a sweet-and-sour flavor profile that leans more toward sour with subtle notes of mustard and dill. The use of apple cider vinegar adds a fruity tang to this no-heat brine, which differs from the sharper taste of white vinegar commonly used in cucumber pickling.
Nutritional Information Per Serving
Serving size: 1 of 2
- Calories: 211
- Total Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 46 g
- Dietary Fiber: 1 g
- Sugar: 41 g
- Protein: 2 g
- Cholesterol: 0 mg
- Sodium: 1098 mg
Ingredients
- 12 to 14 ounces of thin-skinned cucumbers like Persian, kirby, or English, sliced
- 4 to 6 sprigs of fresh dill
- 1 1/4 cups apple cider vinegar
- 3/4 cup water
- 6 tablespoons sugar
- 1 tablespoon kosher salt
- 1 1/2 tablespoons whole-grain mustard
Instructions
- Place the sliced cucumbers and dill sprigs into a 1-quart glass or plastic jar with a secure lid.
- In another 1-quart jar, mix together the vinegar, water, sugar, salt, and mustard. Seal tightly and shake thoroughly until the sugar and salt have fully dissolved. Pour this mixture over the cucumbers.
- Cover and refrigerate for a minimum of 6 hours (ideally overnight). The pickles will keep well for up to one month.
Cook's Note
These quick pickles work best with thin-skinned cucumber varieties such as Persian, kirby, or English cucumbers. If you use thick-skinned cucumbers, consider peeling parts of the skin to let the brine penetrate better.
