Quick Cucumber Pickles

Allison Johnston | 13 August, 2019

            Quick Cucumber Pickles

I got this from THEPIONEERWOMAN.COM and changed it just a little bit.


1 cup white balsamic vinegar

1 cup distilled water

1 Tbsp Kosher Salt

1/2 lbs of sliced cucumbers

1/2 tsp Chili Flakes or Jalapeño Powder


Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat. Cook for a few minutes, just enough to dissolve the salt.

In the meantime, place cucumbers and chillies in a clean glass jar or container.

When the brine is ready, pour it over the vegetables, making sure to completely cover the ingredients. Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying.

The fridge pickles will keep for at least one month.