A simple and delightful recipe for making quick pickles with a tangy twist.
Slice the cucumbers and red onion into thin rounds.
Use a mandoline slicer for even slices and quicker preparation.
In a mixing bowl, combine the salt, sugar, and apple cider vinegar. Stir until the sugar dissolves.
Warm the vinegar slightly to help dissolve the sugar faster.
Place the sliced cucumbers and onions into an airtight container.
Layer the vegetables evenly for better brine coverage.
Pour the brine over the vegetables, ensuring they are fully submerged.
Use a small plate or weight to keep the vegetables submerged.
Seal the container and refrigerate for at least 2 hours before serving.
For the best flavor, let the pickles marinate overnight.
Serve the pickles as a side dish or snack. Enjoy!
Garnish with fresh dill for a touch of elegance.
