My delish Apple Cider Quick Pickles need to be the topping on every burger you grill this weekend!
These simple and quick apple cider vinegar pickles are the perfect balance of acidity and add a little crunch to your clean green burgers and sandwiches…plus they also hold up beautifully in a mason jar in your fridge for up to 3 months! Yasss babes!
Yields approximately 2 cups.
2 cucumbers, cut into thin 1/8 – 1/4 inch slices on a mandoline
1 1/2 teaspoon sea salt
2 cups raw, unfiltered apple cider vinegar
1/4 cup packed organic brown sugar
1/2 yellow onion, thinly sliced on mandoline
1 teaspoon caraway seeds
1 teaspoon fennel seeds
Place the cucumber slices in a colander and set in the sink. Sprinkle with the salt and toss to coat. Let stand for 20 minutes. Rinse, drain, and transfer the cucumbers to a large heatproof bowl.
Meanwhile, combine the apple cider vinegar, brown sugar, onion, caraway seeds, and fennel seeds in a medium saucepan and bring to a boil. Reduce the heat and let mixture simmer for 10 minutes. Pour the hot liquid over the bowl of cucumbers and stir to combine. Cool to room temp and refrigerate.