Califonia Bountiful
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Quick snap pickles

Quick snap pickles


6 cups thinly sliced cucumbers (unpeeled)
2 cups sliced red onion
1 1/2 cups turbinado sugar (aka "sugar in the raw")
1 1/2 cups cider vinegar
1/2 tsp. kosher salt or sea salt
1/2 tsp. mustard seed
1/2 tsp. Szechuan peppercorns
1/2 tsp. celery seed
1/2 tsp. ground turmeric
1/2 tsp. ground cloves 

"This recipe can be used to pickle a variety of vegetables," Levi's Stadium Executive Chef Jon T. Severson said. "Give it a try!"


Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until sugar begins to dissolve. Remove from heat and pour over cucumber mixture. Cool rapidly. Transfer to 4 (16-oz.) Mason jars, cover tightly and refrigerate for at least 24 hours; 48 hours is preferred. 

Makes 4 (16-oz.) jars

Photo courtesy of San Francisco 49ers