20-Minute Pickles

 

I am addicted to Claussen Hearty Garlic Dill Pickles. Unlike most other pickles, they are fresh and have never been heated. Cucumbers are harvested and they go into the Claussen jar within days. While your regular grocery aisle will be filled with all different kinds of pickles, you'll have to make a special trip to the refrigerated section of the store to get your hands on a jar of Claussen Pickles. Oh, the crunch!

My love for pickles does not stop there. I also like pickling fresh vegetables. They are fast, tasty and are so easy to make. These pickled veggies are great with one of our very favorite meals, Korean BBQ Tacos. 

One of the key things about making these pickles is that you have to slice the veggies thin. I like to use a mandoline as it makes slicing fast and perfectly uniform. You can use a knife if you don't have a mandoline, but it's tedious and uniformity kind of goes out the window.

You can pickle any veggie that can be sliced. I like to stick with carrots, onions and cukes. The only other ingredients you need are likely already in your pantry...white vinegar, salt and sugar. So get slicing and 20 minutes later you can start munching on these fabulous pickles.

INGREDIENTS

1-1/2 cups thin sliced red onions 

1-1/2 cups thin sliced carrots

1-1/2 cups thin sliced cucumbers

4 cups white vinegar

4 tablespoons white sugar

4 tablespoons salt

3 jars with lids

DIRECTIONS

1. Fill each jar with a different sliced vegetable.
2. Place a pot over medium high heat and add in the vinegar, salt and sugar. Simmer and stir until both the salt and sugar are dissolved. Once dissolved, remove pan from heat.
3. Pour vinegar over the vegetables. Cover jar and let jars rest for 20 minutes.
4. You can eat the pickled veggies immediately....or put them in the fridge where they will be good for the next 10 days.