quick refrigerator balsamic vinegar pickle recipe
Sweet and tangy balsamic vinegar makes the perfect base for quick refrigerator pickles. This unique take on a classic quick pickle is based on my grandmother's recipe, adapted to my own tastebuds and love of balsamic vinegar.
Servings: 12
Calories: 10kcal
Ingredients
- 3 small cucumbers snacking size, sliced, or 1 medium cucumber
- 2 tablespoon balsamic glaze
- ¼ cup white vinegar
- ½ cup water
- 1 teaspoon garlic minced
- ¼ teaspoon salt
Instructions
- Thinly slice the 3 snacking cucumbers and place in a medium to large jar. It's ok if they fill up most of the jar.
- In a small bowl, mix 2 tablespoon balsamic glaze, ¼ cup white vinegar, ½ cup water, 1 teaspoon minced garlic, and ¼ teaspoon salt until combined.
- Pour this mixture into the cucumber jar, seal, and store in the fridge for at least 15 minutes before eating. I like to just leave them sit while I make dinner.
Video
Notes
Helpful Tips
- Use a mandolin if you have one to thinly slice the cucumbers. It makes the recipe so much faster and keeps the slices consistent.
- Add the cucumber slices first to the jar to make sure they will fit. They can fill up most of the jar so don’t worry if they are packed tightly.
- Mix in a separate bowl before pouring the balsamic vinegar into the jar. This allows you to fully mix the spices so they are evenly distributed.
- Using full-size cucumbers worked ok but they didn’t fit in the jar as well and weren’t bite-size. This was more of an annoyance when I wanted to snack on them straight from the fridge.
- Mixing the spices and vinegar separately really helped to not have to struggle trying to mix it with the cucumbers in the jar.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.001g | Sodium: 50mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg