Quick Pickles


  • 1 (14 oz) pkg mini cucumbers
  • 3/4 tbs kosher salt
  • 1 cup sugar
  • 2 cups apple cider vinegar
  • 1/2 tbs whole cloves
  • 1 star anise
  • Slice the cucumbers into 1/4 inch rounds and toss in a large glass bowl with the salt.
  • Meanwhile, set the sugar and apple cider vinegar in a saucepan with the cloves and star anise.
  • Bring to a boil and reduce to a simmer. Simmer, stirring occasionally for 5 minutes.
  • Allow the apple cider vinegar mixture to cool slightly before pouring mixture over the salted sliced cucumbers.
  • Allow mixture to steep for 10-20 minutes. (longer if you want a more intense flavor)
  • Serve pickles chilled or at room temperature.
  • Pickles will last for 3 days, covered in the refrigerator

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