Easy Homemade Quick Pickles with Turmeric & Apple Cider Vinegar
July 8, 2019
These crunchy, punchy pickles are perfect for barbecue season. Bring a jar to the host at your next grill-out!
- Prep: 20 mins
- Yields: 3 pint jars
1Pack each of 3 clean, pint-sized jars with sliced cucumbers, garlic cloves, and a half teaspoon of each spice. Leave a half inch of space at the top of each jar for the brine.
2In a medium saucepan, bring apple cider vinegar, water, and salt to a boil over medium heat, then reduce to low and simmer for 3 minutes.
3Using a funnel, pour the heated brine into the jars to cover all the veggies.
4Close the lids tightly and refrigerate for 24 hours before munching.
5Store pickles in refrigerator for up to 2 months.
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