Combine white vinegar, sugar, kosher salt, and crushed red pepper; stir to combine. Let stand for 5 minutes. Stir in cucumber slices, red onion slices, and tricolor chopped peppers. Sprinkle with fresh dill. Cover and refrigerate for up to 2 hours. If desired, garnish with fresh dill sprigs.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
There's nothing like biting into a freshly pickled cucumber. And these pickles are so quick! Have them ready in just 2 hours.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee white vinegar | ||
| 1 tsp. Hy-Vee granulated sugar | ||
| ½ tsp. kosher salt | ||
| ½ tsp. Hy-Vee crushed red pepper | ||
| 2 c. mini seedless cucumber, thinly sliced | ||
| ¼ c. red onion, thinly sliced | ||
| ¼ c. Short Cuts tricolor chopped peppers | ||
| 1 tsp. fresh dill, chopped, plus additional for garnish |
Things To Grab
- Medium bowl
Directions
Nutrition facts
Servings
10 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 160mg
- Total Carbohydrates: 3g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%