Fill a quart jar with cucumbers and shallots; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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 Tip
Nutrition cannot be accurately calculated for brined foods.