Fill a quart jar with cucumbers and shallots; set aside.
Recipe
Description
Making delicious pickles doesn’t have to be difficult! Follow this recipe for quick cucumber and shallot refrigerator pickles.
Want step-by-step instructions? We've got a how-to you can follow along with!
Servings and Ingredients
Ingredients
Serves 8
Quantity | Ingredient | Add |
---|---|---|
1 ½ English cucumber, thinly sliced | ||
3 shallots, thinly sliced | ||
1 c. water | ||
1 c. Hy-Vee white distilled vinegar | ||
1 tbsp. Hy-Vee granulated sugar | ||
2 tsp. pickling salt | ||
1 tbsp. dill seeds | ||
7 fresh dill sprigs |
Things To Grab
- Quart jar with lid
- Small saucepan
Directions
Combine water, vinegar, sugar, and salt in a small saucepan. Add dill seed and dill sprigs. Bring mixture to a boil, stirring to dissolve salt and sugar.
Pour hot brine over cucumbers and shallots. Cool to room temperature. Cover and refrigerate at least 2 hours before serving or store in the refrigerator up to 2 weeks.
Hyvee Culinary Expert Tip
Nutrition cannot be accurately calculated for brined foods.