Quick Cucumber Pickles

250 14 servings, 2 Tbsp. (30 mL) each
Recipe By
Reviews
Prep Time
10
min.
Total Time
4
hr.
10
min.
Servings

14 servings, 2 Tbsp. (30 mL) each

No canning experience required. This pickle recipe is simple enough for anyone to prepare. Just fill the jar with cucumbers and onions, cover with hot brine and voila! In a few short hours, you'll be able to enjoy crisp homemade pickles.

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What You Need

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Make It

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  • Place cucumbers and onions in 500-mL jar with tight-fitting lid.
  • Bring remaining ingredients to boil in saucepan; pour over vegetables. Use back of spoon to press down on vegetables to remove any air pockets. Cool to room temperature.
  • Cover with lid. Refrigerate 2 hours or until chilled.

Substitute

Prepare using seasonal small pickling cucumbers.

Variation

Use this simple brine to pickle cut-up orange, red and/or yellow peppers; or blanched baby carrots or green beans.

Serving Suggestion

Serve with cold meats and cheeses, in sandwiches, on hamburgers or as part of an antipasto platter.

Servings

  • 14 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 14 servings, 2 Tbsp. (30 mL) each
AMOUNT PER SERVING
Calories 40
% Daily Value
Total fat 0.5g
Saturated fat 0.1g
Cholesterol 0mg
Sodium 290mg
Carbohydrate 9g
Dietary fibre 0g
Sugars 8g
Protein 0.2g
   
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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