Quick Pickles

By jenlin

Ingredients

• 1 1/2 cups cider vinegar
• 1/2 cup brown sugar
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon celery seeds
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 1 tablespoon minced fresh dill
• One 12-ounce cucumber, sliced into thin discs
• 1 jalapeño, seeded and sliced thinly, optional
• 1/2 small onion, thinly sliced

Preparation

Step 1

Special equipment: a wide-mouth quart size Mason jar

Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.

Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.

Cover and refrigerate for at least 12 hours or up to 7 days.