Fast n’ Easy Homemade Pickles
So, you buy a bunch of the beautiful cucumbers you’ve been seeing at the Fort Collins-Loveland Farmers Markets, but then you realize you’re getting a little bored of chopping them up to toss in your salad. What else can you do with those cucumbers? Make Fast n’ Easy Homemade pickles, that’s what!
These pickles are great with burgers, hot dogs, or grilled chicken and they keep for a week.
- 3 cups white vinegar
- 1 ½ cups sugar
- 2 tsp coarse salt
- ½ tsp celery seed
- 2 – 4 red chiles
- 1/8 tsp ground turmeric
- 1 ½ C. fresh dill fonds (about 1 bunch)
- Prepare cumbers – line a rimmed baking sheet with paper towels and lightly sprinkle with coarse salt. Slice cucumbers approx. 1/8 inch thick and arrange in single layer and sprinkle with salt. Cover with a second layer of paper towels. Let stand 15 minutes, then pat dry.
- Make the Brine – Combine vinegar, sugar, salt, celery side, red chiles and ground turmeric in a saucepan and bring to a boil. Stir to dissolve the sugar.
- Arrange prepared cucumbers and dill fronds in one or more jars. Pour hot brine into jar and completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours.