Quick Pickles - Everyday Food with Sarah Carey

cucumbers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, while carrots are often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has a more complex flavor profile.

Slice 2 English cucumbers into about an eighth of an inch thick rounds or wedges.

Sprinkle the sliced cucumbers with 1 tablespoon of coarse salt and toss to coat.

Let the cucumbers sit for up to 3 hours in the refrigerator or with ice to make them crisper.

After an hour, rinse the cucumbers to remove excess salt.

Pack the cucumbers into 2 quart-size jars, layering with dill as desired.

In a medium pot, combine 3 cups of white vinegar, 1 and 1/2 cups of sugar, 2 teaspoons of coarse salt, 1/2 teaspoon of mustard seed, 1/2 teaspoon of celery seed, and 1/8 teaspoon of turmeric.

Stir the mixture until the sugar dissolves and bring it to a boil.

Pour the hot brine over the cucumbers in the jars, ensuring they are completely covered and leaving at least half an inch of headroom.

Allow the jars to cool to room temperature before sealing and refrigerating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary