I’ve never gotten into canning or preserving and honestly, I’m in awe of friends who spend their summers making jams and putting up jars of garden bounty. But this recipe? It’s about as close as I get. We love pickles around here, and come cucumber season, I always seem to have more than I know what to do with.

These quick pickles are crunchy, tangy, and come together without any special equipment. They’re ready in a matter of hours and disappear even faster.

• 1 pound of cucumbers, sliced 1/2 inch thick (I did strips this time to mix things up)
• 1 large Vidalia onion, thinly sliced
• 1/4 cup sea salt
• 1/2 to 3/4 cup sugar
• 1/2 cup distilled white vinegar
• 1 tbsp mustard seed
• 1 tbsp coriander seed
• 1/4 tsp celery seed
• 1/2 tbsp pickling spices
• Fresh dill (or dried dill)

Let’s Cook!

• In a medium bowl, combine cucumbers and onion. Toss with salt, mixing well. Top with ice and let sit on the counter for 2 hours.
• In a saucepan, bring the sugar, vinegar, and spices to a boil.
• Drain the cucumbers and onions, then add them to the vinegar mixture. Heat just until almost boiling, then remove from heat.
• Spoon the mixture into a 1-quart jar (you may need 2 depending on slice size). Pour the pickling liquid over the top, tuck in some dill, and seal tightly.
• Chill in the fridge. The pickles will develop flavor within a few hours and can be stored for up to 4 weeks (though they rarely last that long!).

Do you make your own pickles or are you like me and just get excited when the fridge ones start to taste right after a few hours?

Eat well, friends!

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