Speedy Pickles

April 23, 2012

Speedy Pickles (phase 1-4) serves 8

1 1/4 pound(s) pickling cucumbers, trimmed and cut into 1/4-inch slices
1 1/2 teaspoon(s)sea salt
1 cup(s) cider vinegar
1 cup(s) white vinegar
1 cup(s) Walden Farms pancake syrup
1 cup(s) slivered onion
2 clove(s) garlic, slivered
1 teaspoon(s) dill seed
1 teaspoon(s) mustard seed

Place cucumber slices in a colander set in the sink. Sprinkle with sea salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
Meanwhile, combine cider vinegar, white vinegar, pancake syrup, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature

 

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