Easy One-Hour Fresh Pickles

September 22, 2010 in Condiments by Joyce Bunderson

Pickles are traditionally a high sodium item, but they are usually used as a condiment, not the main course. If you’ve planted cucumbers in your garden, you can make Easy One-Hour Pickles in almost no time. They’re a little sweet, but if you use erythritol as your sweetener, your blood sugar will stay under control.


1 ½ pounds pickling cucumbers, cut into 1/4 –inch slices
1 ½ teaspoons salt
2 cups cider vinegar
½ cup sweetener of your choice
1 cup onion, thinly sliced
2 teaspoons garlic, minced
1 teaspoon dill seed
1 teaspoon mustard seed

Put the cucumbers in a colander in the sink. Sprinkle them with salt and stir to distribute the salt. Let stand for 20 minutes. While the cucumbers are resting in the sink, mix the remaining ingredients in a saucepan. Bring to a boil. Reduce the heat and simmer for 10 minutes. After the 20 minutes rinse and drain for a few minutes. Put the cucumbers in a heatproof bowl. When the vinegar mixture has simmered for 10 minutes, pour it over the cucumbers and stir. Refrigerate to cool to room temperature. Cover and refrigerate for up to 2 weeks.