Grandma's "Secret" Instant Pickles
Last week, I bought some beautiful cucumbers from the local farmer's market. I decided to use them up by making pickles. I love pickles! I eat them with grilled cheese, sloppy joes, burgers, and often just by themselves. There are tons of recipes where you cook the cucumbers, but with this easy recipe, there is no need. Both of my grandmothers made some sort of fresh cucumber salad with vinegar and onions. This is my take on fresh pickles. I think my grandmas would be proud.
INSTRUCTIONS
3 medium pickling cucumbers
1 Vidalia or sweet onion
1 1/2 cups white vinegar
3/4 cup sugar
1 teaspoon salt
1/2 tsp red pepper flakes (omit if you don't like spice or add more if you want to spice things up!)
1/2 teaspoon whole mustard seed
1/4 teaspoon celery seed
1/2 teaspoon whole peppercorns
Want to make this dairy or gluten-free? No worries because this is already gluten-free and dairy-free.
Make ahead option– These pickles will keep in the fridge for about two months, but I love them so much it never takes me that long to eat them all!
The Simple Steps...
1. Thinly slice the cucumber and onion. I like to use a mandolin slicer because it can slice veggies paper thin. If you use one, make sure you always use the finger guard. The blades are extremely sharp.
2. In a medium saucepan, place vinegar, sugar, and salt at medium heat. Whisk occasionally until sugar and salt dissolve.
3. Add red pepper flakes, mustard seed, celery seed, and peppercorns to the vinegar and take off the heat.
4. Place the cucumber and onion into a large mixing bowl, pour the hot vinegar mixture over them, and stir.
5. Transfer pickles to a one-quart jar. Make sure to pack in all the pickles. Then pour the liquid in leaving about 1/2 inch at the top of the jar. If you don't have a jar, any clean, air tight glass container will do.
6. These pickles are ready to enjoy immediately.