Do you like pickles? Here’s a super easy and quick pickle recipe from Everyday Food. It’s sweet, tangy, salty, and crunchy just the way you like it. You can eat it as a snack or add it to your sandwich, salad, sauce, or pizza. It’s addictive, you’re sure to keep making it at home from now on.

Ingredients

• 3 cups white vinegar
• 1 1/2 cups sugar
• 2 teaspoons coarse salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 2 to 4 small red chiles (optional)
• 1/8 teaspoon ground turmeric
• 1 1/2 cups fresh dill leaves
• cucumber
• Jars

Note: You should choose cucumbers with fewer seeds and thinner skin. Choose small Kirby cucumbers or large European cucumbers.

Instructions

Step 1:

Cut the cucumbers into slices about eight centimeters thick. If you want, you can also cut them into slices. You can also cut them lengthwise if you like. Place them in a colander and sprinkle them with a tablespoon of coarse salt. Mix the cucumbers with the salt and put them in the fridge for about 3 hours. You can also add a handful of ice to make them even crispier.

Step Two:

After 3 hours, rinse the cucumbers to remove excess salt.

Step Three:

Layer the cucumbers in the jars with a little dill.

Step 4:

Prepare the brine. In a medium pot over the heat, add three cups of white vinegar, 1 1/2 cups of sugar, 2 teaspoons of coarse salt, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of celery seeds and 1/8 teaspoon of turmeric. Stir until the sugar is dissolved and bring to a boil.

Step 5:

Once boiling, transfer it to a measuring glass and fill the jars. Make sure the vegetables are completely submerged and that the liquid doesn’t reach too high. Leave at least half an inch of clearance. Let them cool to room temperature before covering them with the lids.