Prep 15 mins
Cook 0 mins
doesn't get much easier than this.
- 1 cup cider vinegar
- 1 3⁄4 cups sugar
- 1 tablespoon salt
- 1 teaspoon celery salt
- 7 kirby cucumbers or 3 regular cucumbers, sliced
- 3 onions, sliced thinly
- 2 tablespoons fresh dill
- mix first 4 ingredients and the dill. add cucumbers and onions, and refrigerate stirring every few hours.
- ready to eat the next day, keeps for up to 1 month refrigerated.
These pickles are so good, I cut the recipe size dowm to make 1 pint, using splenda instead of sugar. I used 1/3 cup splenda, they are a little on the tart side which we really like, for a sweeter pickle I would use 1/2 to 2/3 cup of splenda. I also used celery seed instead of celery salt. I will be making these often, espically when we have lots of cuccumbers in the garden. Thank you Chia, for another delicious recipe.
I have had my eye on this recipe for quite some time. I am so glad that I finally got a chance to make it. There is nothing better than fresh pickles. I did use seedless baby cucumbers and yellow onions. The pickles are nice and crisp and with a nice sweet and dill flavor. After tasting them, I added 1 hot red pepper to the jar and will allow it to sit to for a few days for a little spice.