Quick Sweet-and-Sour Pickle Spears

Name: Quick Sweet-and-Sour Pickle Spears
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 1 quart
Ingredients: 5 Persian cucumbers, quartered lengthwise; 2 dill sprigs; 1 clove garlic, smashed; 1 cup apple cider vinegar; 1/4 cup sugar; 2 teaspoons kosher salt; 2 teaspoons mustard seeds

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Level: Easy

Total: 2 hr 50 min (includes cooling and refrigeration time)
Active: 20 min

Yield: 1 quart

Level: Easy

Total: 2 hr 50 min (includes cooling and refrigeration time)
Active: 20 min

Yield: 1 quart

Ingredients

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5 Persian cucumbers, quartered lengthwise

2 dill sprigs

1 clove garlic, smashed

1 cup apple cider vinegar

1/4 cup sugar

2 teaspoons kosher salt

2 teaspoons mustard seeds

Directions

Watch how to make this recipe.

Special equipment:

a 1-quart Mason jar

Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.