Wednesday, February 12, 2020
Homemade Pickles
Homemade Pickles
1 quart pickles
1 1/2 cups rice wine vinegar
1/2 cup honey
1 tablespoon crushed red pepper flakes
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 English cucumber, thinly sliced into rounds
1/2 small red onion, thinly sliced
Special equipment: a wide-mouth quart-size mason jar
To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.
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