Quick Sweet-and-Sour Pickle Spears

Total Time:
2 hr 50 min
Prep:
15 min
Inactive:
2 hr 30 min
Cook:
5 min

Yield:
1 quart
Level:
Easy

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
Directions
  • 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.


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