Fill a quart jar with cucumbers and shallots; set aside.
Making delicious pickles doesn’t have to be difficult! Follow this recipe for quick cucumber and shallot refrigerator pickles.
Want step-by-step instructions? We've got a how-to you can follow along with!
Servings and Ingredients
|1 ½ English cucumber, thinly sliced|
|3 shallots, thinly sliced|
|1 c. water|
|1 c. Hy-Vee white distilled vinegar|
|1 tbsp. Hy-Vee granulated sugar|
|2 tsp. pickling salt|
|1 tbsp. dill seeds|
|7 fresh dill sprigs|
Things To Grab
- Quart jar with lid
- Small saucepan
Combine water, vinegar, sugar, and salt in a small saucepan. Add dill seed and dill sprigs. Bring mixture to a boil, stirring to dissolve salt and sugar.
Pour hot brine over cucumbers and shallots. Cool to room temperature. Cover and refrigerate at least 2 hours before serving or store in the refrigerator up to 2 weeks.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for brined foods.