Basics / Jalapeño Lime Quick Pickles

Jalapeño Lime Quick Pickles

  • 1 English Cucumber
  • Kosher Salt
  • 1/4 cup OLiV Jalapeño Lime Balsamic Vinegar
  • 1 tsp Sugar


Directions: Lightly salt cucumber slices and put in a strainer over a bowl to drain for 30 minutes. Rinse cucumber slices thoroughly to wash off the salt; pat dry. Put cucumber slices in a small re-sealable plastic bag. Whisk together vinegar and sugar until sugar dissolves. Pour over cucumber. Squeeze the air out of the bag and close it. Refrigerate for at least 30 minutes before serving. Will keep in the fridge for 1 week - but they'll be gone long before that! Recipe by: Karen Armstrong from Winnipeg, MB.

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