The Pioneer Woman Tasty Kitchen
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Basic Quick Pickles

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Level: Easy

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Description

Let these pickles sit in the fridge for at least 1 day. They will start tasting even more pickle-like after 2–3 days. So easy, and no canning involved!

From Joanne Ozug of Fifteen Spatulas.

Ingredients

  • 1 cup Vinegar (See Note)
  • 1 cup Filtered Water
  • 1 Tablespoon Kosher Salt
  • ½ pounds Sliced Cucumbers
  • 1 clove Garlic
  • 20  Chives, Cut Into 1-inch Pieces

Preparation

Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat. Cook for a few minutes, just enough to dissolve the salt.

In the meantime, place cucumbers, garlic, and chives in a clean glass jar or container.

When the brine is ready, pour it over the vegetables, making sure to completely cover the ingredients. Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying.

The fridge pickles will keep for at least one month.

Note: I recommend white or red wine vinegar, apple cider vinegar, or rice vinegar. Use a quality vinegar, not the giant plastic jugs of distilled white vinegar.

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