Rachel Ray's Quick Pickles (Tweaked)
Quick pickles are an amazing addition to so many dishes or as a quick side for a sandwich or burger. This is Rachel Ray's recipe with a few tweaks and also an image of raw veggies, quick pickles, vegan feta on vegan Just Egg toast with balsamic glaze. A new favorite breakfast!
Ingredients
- 1/2 cup white vinegar
- 2 rounded teaspoons sugar (can substitute with coconut sugar but brine will be darker)
- 1 teaspoon mustard seed
- 1 teaspoon salt
- 1 bay leaf
- 4 kirby (crunchy type) cucumbers - cut into 1-inch slices on an angle
Steps
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.