Almost Insta-Pickles!!!

For some reason, one of the ingredients that I always find myself scrambling to use is cucumbers. I have made more cuke salads than I care to think of!

Beyond making cuke salads there is always the option to make pickles. Some might argue it's just easier to purchase them in the store, but I can assure you that the results will not match.

Here is a great one-hour way to make pickles that are as good, if not better, than what you can purchase in the grocery store. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. They are a great harmony of sour and sweet - but still satisfy that traditional need for a vinegar base in pickles.

The beauty of this recipe is that it is low in everything making it healthy for you. The recipe has a refrigerator life of up to 10 days.

Ingredients:

• 2 cloves garlic, slivered
• 1 1/4 lbs pickling cucumbers, trimmed and cut into 1/4-inch slices
• 1 cup cider vinegar
• 1 cup white vinegar
• 1 cup light brown sugar
• 1 cup slivered onion
• 1 1/2 tsp salt
• 1 tsp dill seed
• 1 tsp mustard seed

Process:

1. Place cucumber slices in a colander set in the sink and sprinkle with salt - stir to combine
   
   
2. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl
   
   
3. Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan
   
   
4. Bring to a boil and reduce heat and simmer for 10 minutes
   
   
5. Pour the hot liquid over the cucumbers; stir to combine
   
   
6. Refrigerate for at least 10 minutes to bring to room temperature