OMFG I love pickles.
Makes a 1-quart jar
A lover of all things cucumber, I have always wanted to make “quick pickles.” This first foray was both simple and successful. I found mini hothouse cucumbers which worked perfect. I made these babies as a go-along for a dinner that is coming up later in the week, but they will serve as a great snack in the meantime!
2 pounds cucumbers, sliced
1 small onion, thinly sliced (1 cup)
1 cup apple cider vinegar
1/3 cup sugar
2 tablespoons salt
1 teaspoon whole yellow mustard seeds
1 star anise
1/4 teaspoon ground cloves
1/4 teaspoon ground turmeric
1/4 teaspoon red pepper flakes
Step One: Pack cucumbers and onions in a 1-quart jar. Bring vinegar, sugar, salt, mustard seeds, star anise, cloves, turmeric, and red pepper flakes to a simmer in a saucepan over medium heat. Cook 5 minutes.
Step Two: Pour liquid over cucumbers and onions; cover, and refrigerate at least 24 hours.
Source: Excerpted from “Ploughman’s Platter,” Vegetarian Times, March 2011.