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Quick Pickles

Prep time: 15-20 minutes

What you need:

  • 2 hothouse cucumbers
  • 1 cup apple cider vinegar
  • 1/2 cups white vinegar
  • 1-1/2 cup water
  • 1 teaspoon dried dill weed
  • 1 teaspoon mustard seed

What to do:

  1. Slice cucumbers into ¼-inch thick rounds.
  2. Combine vinegars, water, dill, and mustard seed in a medium saucepan.
  3. Bring to a boil. Boil for 1-2 minutes, then turn off heat.
  4. Allow to cool for 10 minutes.
  5. Place cucumbers into jars, making sure to fill each jar almost all the way with cucumbers.
  6. Carefully pour pickling liquid over cucumbers until they are fully covered by the liquid.
  7. Put the lids onto each jar.
  8. Refrigerate for a minimum of 2 hours (overnight is best).

Nutritional analysis (per serving):

  • 350 calories
  • 1g protein
  • 0g fat
  • 0g sat. fat
  • 8g carbohydrate
  • 1g fiber
  • 0mg cholesterol
  • 0mg sodium
  • 2g sugars

Serves: 4 jars of pickles

Serving size:1/4 cup pickles

You can store unopened jars of pickles in the refrigerator for up to 3 weeks.

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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