I recently shared my Polish 2-Day Pickles recipe and it turned out to be a total hit! So many of you made them and shared amazing pictures and feedback! Many of you also asked for a simple vinegar based pickle recipe, so I had to deliver!
Similar to the previous recipe, there’s no lengthy canning process. The main difference is using a vinegar brine as opposed to the previously used salt water brine. All you need is a couple jars and a few simple ingredients to make this delicious cucumber, pepper and onion mix! It tastes amazing on so many things! We’ve already tried them on sandwiches, hotdogs, burgers and even as a simple stand alone snack!
If you slice the veggies thin enough, the pickles will be ready as soon as the brine cools off!! If you’re willing to wait, you can also make them a day in advance and let them spend the night in the fridge for maximum crunch!
Crunchy 1-Hour Pickles
4
servings20
minutes40
minutesIngredients
2 lbs pickling cucumbers
2 medium yellow onions
2 red peppers
3 cups vinegar
2 ½ cup sugar
1 teaspoon salt
1 teaspoon peppercorn
1 teaspoon celery seeds
1 teaspoon dried dill
2 garlic cloves (optional)
Directions
- Slice the cucumbers, onions and red peppers as thin as possible and mix them around to distribute evenly. Garlic is optional and may be added in this step.
- In a large pot, boil the vinegar, sugar, peppercorns, salt, dill and celery seeds until the sugar is completely dissolved.
- Make sure your jar or jars are sanitized. Fill them with the cucumber, pepper and onion slices. Pour hot brine over the mix. Make sure all the ingredients are submerged.
- Wait until the brine cools off to enjoy the first taste! Enjoy the same day or let the mix totally cool off before placing in the fridge to enjoy at a later time .
Notes
- The pickles will slightly change flavor as time goes by. As long as they are submerged they will last in the fridge for a few weeks (although they don’t make it beyond 2-3 days in our house!).
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