Quick Pickled Cucumbers
Servings: 1 Quart
Ingredients
- 1 cup De La Rosa Pomegranate Vinegar
- 1 cup water
- 2 tablespoons honey
- 1 tablespoon kosher salt
- 2 English cucumbers sliced into spears or rounds
- 1 teaspoon dill seed or 2 sprigs fresh dill
- ½ teaspoon mustard seeds
- 1 garlic clove thinly sliced
Instructions
- Combine the pomegranate vinegar, water, honey, and salt in a saucepan and heat just until the honey and salt dissolve.
- Pack the cucumbers, dill, mustard seeds, and garlic into a clean quart-size jar.
- Pour the warm brine over the cucumbers, ensuring they are fully submerged.
- Cool completely, cover, and refrigerate. The cucumbers can be enjoyed after 2 hours but develop the best flavor after overnight chilling.
- Store refrigerated for up to 2 weeks.
Nutrition
Calories: 230kcal | Carbohydrates: 58g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 7003mg | Potassium: 928mg | Fiber: 3g | Sugar: 45g | Vitamin A: 631IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 2mg
