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Farmhouse Pickles

These Farmhouse Pickles are quick and delicious. Serve plain or in salad or on sandwiches. Fast and easy recipe. Make them in the morning, ready by lunch. Tangy, salty and crunchy and low carb.
Prep Time10 minutes
Cook Time5 minutes
resting time2 hours
Total Time15 minutes
Course: condiment
Cuisine: American
Keyword: farmhouse pickles, homemade pickles, lunch pickles
Servings: 8 servings
Calories: 5kcal
Author: Laura

Ingredients

  • 2 large cucumbers , sliced
  • 1 1/2 cups water
  • 1 cup cider vinegar
  • 1/2 tsp . salt (or to taste)
  • 1/2 tsp , sugar

Instructions

  • Place sliced cucumbers in clean canning jars or other container that can be heated.
  • Stir the rest of the ingredients in a small saucepan and heat until just boiling.
  • Turn off heat and gently pour vinegar mixture over the cucumbers. Cover and place in refrigerator until chilled and ready to serve.
  • Farmhouse Pickles will last up to one week in the refrigerator.

Notes

Change it up by adding a little fresh dill and garlic to the bottom of the jar before filling. You can also use a variety of vegetables like carrot sticks, cauliflower florets, pearl onions and bell pepper.