No canning experience required. This pickle recipe is simple enough for anyone to prepare. Just fill the jar with cucumbers and onions, cover with hot brine and voila! In a few short hours, you'll be able to enjoy crisp homemade pickles.
What do I need ?
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
5 baby English cucumbers, cut into 1/4-inch-thick slices (about 1-3/4 cups)
1/2 cup thinly sliced red onions
1 cup Heinz Distilled White Vinegar
1/2 cup water
1/2 cup sugar
1-1/2 tsp. salt
10 black peppercorns
1 bay leaf
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
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How do I make it ?
Place cucumbers and onions in 500-mL jar with tight-fitting lid.
Bring remaining ingredients to boil in saucepan; pour over vegetables. Use back of spoon to press down on vegetables to remove any air pockets. Cool to room temperature.
Cover with lid. Refrigerate 2 hours or until chilled.
Kraft Kitchen Tips!
Prepare using seasonal small pickling cucumbers.
Use this simple brine to pickle cut-up orange, red and/or yellow peppers; or blanched baby carrots or green beans.
Serve with cold meats and cheeses, in sandwiches, on hamburgers or as part of an antipasto platter.
Pickles can be refrigerated up to 1 week before serving.
If you have a fresh bay leaf, you can use that to prepare these delicious pickles.
Calories From Fat
% Daily Value
Fat 0.5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 290 mg
Carbohydrate 9 g
Fibre 0 g
Sugars 8 g
Protein 0 g
14 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.