APPLE CIDER PICKLES
Make easy refrigerator quick pickles using a 1:1 ratio of apple cider vinegar to water, combined with salt & sugar.
This recipe works great for cucumbers, red onions, carrots, or radishes, yielding a bright, tangy crunch that stores in the fridge for up to three weeks. [1, 2, 3]
Ingredients
- 2 cups sliced vegetables (cucumbers, onions, or carrots)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 1/2 teaspoons pickling salt or kosher salt
- 1/4 teaspoon sugar
- Optional flavorings: 1 garlic clove, 1/2 teaspoon mustard seeds, and fresh dill sprigs
Instructions
- Pack your sliced vegetables, garlic, and herbs tightly into a clean glass jar.
- Combine the apple cider vinegar, water, salt, and sugar in a small saucepan over medium heat.
- Heat just until the mixture comes to a gentle boil and the salt and sugar dissolve completely.
- Remove the brine from the heat and let it cool slightly.
- Pour the warm brine over the vegetables in the jar, making sure they are fully submerged.
- Let the jar cool uncovered to room temperature, seal it tightly, and place it in the refrigerator.
- Chill for at least 3 hours before eating, though they taste best after 24 hours.
