July Recipes

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Pickled Cucumbers and Shallots

Glass jar of pickled cucumbers and shallots

Hands On:

20 minutes

Total Time:

200 minutes

Serves:

8

Ingredients

1 ½ English cucumber, thinly sliced
3 shallots, thinly sliced
1 cup water
1 cup Hy-Vee white distilled vinegar
1 tbsp Hy-Vee granulated sugar
2 tsp pickling salt
1 tbsp dill seeds
7 fresh dill sprigs

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Preparation

1

Fill a quart jar with cucumbers and shallots; set aside.

2

Combine water, vinegar, sugar, and salt in a small saucepan. Add dill seed and dill sprigs. Bring mixture to a boil, stirring to dissolve salt and sugar.

3

Pour hot brine over cucumbers and shallots. Cool to room temperature. Cover and refrigerate at least 2 hours before serving or store in the refrigerator up to 2 weeks.

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