Save Recipe Print
Total:
2 hr 50 min
Active:
20 min
Yield:
1 quart
Level:
Easy
Total:
2 hr 50 min
Active:
20 min
Yield:
1 quart
Level:
Easy

Ingredients

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.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Un-fried Pickles

Recipe courtesy of Trisha Yearwood

Quick Pickles

Recipe courtesy of Rachael Ray

Quick Pickles

Recipe courtesy of Kelsey Nixon

Quick Pickles

Recipe courtesy of Food Network Kitchen

Quick and Easy Pickles

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.