Not-Too-Sour Refrigerator Pickles

Name: Not-Too-Sour Refrigerator Pickles
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT9H10M0.000S
Yield: 1 quart
Ingredients: 4 to 5 large Persian cucumbers (about 1 pound), quartered lengthwise; 4 small sprigs fresh dill; 3 cloves garlic, smashed; 1 1/2 tablespoons whole-grain mustard; 2 teaspoons kosher salt; 1/4 teaspoon sugar; 1/2 cup distilled white vinegar

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Level: Easy

Total: 9 hr 10 min (includes cooling and chilling time)
Active: 10 min

Yield: 1 quart

Level: Easy

Total: 9 hr 10 min (includes cooling and chilling time)
Active: 10 min

Yield: 1 quart

Ingredients

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4 to 5 large Persian cucumbers (about 1 pound), quartered lengthwise

4 small sprigs fresh dill

3 cloves garlic, smashed

1 1/2 tablespoons whole-grain mustard

2 teaspoons kosher salt

1/4 teaspoon sugar

1/2 cup distilled white vinegar

Directions

Special equipment:

a 1-quart mason jar with a lid

Fit as many cucumber spears as possible into a 1-quart mason jar along with the dill, garlic, mustard, salt and sugar. Combine the vinegar with 2 cups water in a small saucepan and bring to a simmer. Pour the hot mixture into the jar with the cucumbers (you may have some left over) and swirl gently to combine (be careful; the jar will be hot). Let cool to room temperature, then cover and refrigerate at least overnight and preferably 2 days. The pickles keep, refrigerated, up to 2 weeks.