Cucumber, Onion, and Jicama Quick Pickle

Cucumber, Onion, and Jicama Quick Pickle
2 cucumbers Persian seedless cucumbers
sliced into thin rounds or matchsticks
1/4 jicama
approximately a heaping .75 cup, sliced into thin moons or matchsticks
1/2 medium red onion
approximately .75 cups, sliced into thin curved strips
2 cups organic distilled white vinegar
1 1/4 cups organic sugar
1 tsp all-spice berries
1 tsp yellow mustard seeds
1/2 tsp sea salt
5 sprigs dill sprigs
2 cloves garlic
slightly mashed, but still whole
Crunch, tang, and zest. Who doesn't like a pickle? Whether you put it on a sandwich, mix it into your meal, or just eat it by the spoonful, this quick pickle is sure to put a pep in your step!
Prepare vegetables and set aside.
Fill a small bowl with warm water. Place your sealable jar into the water until the jar feels warm to the touch. Remove and dry the outside and rim of the jar well to ensure silicone lid seals tightly.
In a medium saucepan bring vinegar, sugar, all-spice, mustard seeds, and salt to a simmer. Stir slowly until all sugar is dissolved. Once dissolved, turn off heat.
To prepare, gather vegetables and pack them tightly into warm jar. Add in dill sprigs and garlic cloves. Fill the jar with brine leaving 1/2 inch headspace. Slightly shake or tap jar to settle contents and remove air bubbles. Add more brine if needed.
Wipe top of jar dry, seal, and place in refrigerator. Pickles will take about 2 weeks or more, but check them on an off as they will be ready when you like them!
-Persian seedless cucumbers have a small circumference and no seeds, which gives a better chance that the pickle will be crunchy.
-A dill plant it is a great way to unlimited supply of dill.
-Brown or black mustard seeds can be substituted.


no common allergens