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Create flavorful pickled condiments and vegetables using this easy quick-pickling method! Add a pop of color and flavor to burgers, sandwiches, salads, tacos, and more. Quick-pickled veggies make a great addition to appetizer plates, charcuterie boards, and antipasto platters.
2 cups seasoned rice wine vinegar¾ cup water2 TBS Pickling Spice Seasoning3 TBS Lemon Sugar½ tsp Turmeric½ tsp Dill Weed1 lb pickling cucumbers, sliced crosswise ¼” thick
COMBINE vinegar, water, Pickling Spice Seasoning, and remaining seasonings in a pot, and bring to a boil.SPLIT cucumbers between 2 (pint) mason jars that have been thoroughly cleaned.CAREFULLY pour boiling pickling liquid slowly into jars, stopping briefly at ¼ full point to allow jar to acclimate to boiling liquid.FILL jars, covering contents completely, but leaving about ¼ inch space from the top.COOL completely on counter, then affix jar lids and refrigerate at least 3-4 hrs before serving.STORE up to 1 week in the refrigerator.
Yield: 2 pint jarsTotal Time: 5-6 hrsPrep: 1-2 hrsCook: 10 mins
For more delicious pickled condiments or vegetables, be sure to try the Indian Yellow Curry Pickled Carrots, Pickled Ginger Red Onions & Jalapenos, Coastal Dilly Beans, Pickled Spiced Asparagus, and Thai Red Pickled Cauliflower.
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