Ingredients
- 3 small cucumbers Kirby; or 1 large American cucumber, sliced into 1/8- to ¼-inch-thick rounds
- 1½ cups white vinegar
- 1½ cups sugar
- 1 teaspoon salt
- 12 allspice berries whole
Instructions
- Place the cucumber slices in a medium heatproof bowl.
- Bring the vinegar, sugar, salt, and allspice to simmer in a small saucepan over high heat, stirring occasionally to dissolve the sugar.
- Pour the vinegar mixture over the cucumbers and stir to separate slices. Cover the bowl with plastic wrap and let it sit for 15 minutes.
- Uncover and cool to room temperature, about 15 minutes.
- Serve the pickles chilled or at room temperature.
- Pickles can be refrigerated in their liquid in airtight container for up to 2 weeks.
Recipe Notes
February 11, 2009
Serve with Swedish Meatballs. Everyone except Maura loved them. Recipe from Cook’s Illustrated.
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